Servings: 4 to 6 Preparation time: 40 minutes Cook Time: 10 minutes

INGREDIENTS

AMERICAN LAMB

• 8 American Lamb chops

• 1/2 cup harissa

• 2 tablespoons coconut oil, plus more for brushing

• onto grill (or vegetable oil)

• salt and pepper, to taste

FRESH APRICOT-SERRANO SALSA

• 6 ripe apricots, seeded and diced

• 1 serrano, thinly sliced

• 2 tablespoons minced cilantro

• 1 tablespoon honey, warmed

• 1 tablespoon minced mint leaves

• 1/2 teaspoon ground coriander

• juice of 1 lime

• salt and pepper, to taste

DIRECTIONS

AMERICAN LAMB

In a small mixing bowl, whisk together harissa and coconut oil. Brush mixture onto both sides of chops; generously season with salt and pepper. Allow chops to sit for 15 minutes. At medium-high heat, brush grill top or grill pan with oil; grill chops about 1-inch apart for 4 to 5 minutes per side. When chops reach an internal temperature of between 130°F to 135°F, remove from heat; let rest for 5 to 7 minutes for medium doneness. Lightly season chops with salt and pepper. Serve with Fresh Apricot-Serrano Salsa.

FRESH APRICOT-SERRANO SALSA

In a mixing bowl, toss together apricots, serrano, cilantro, honey, mint, coriander and lime juice until well combined. Season with salt and pepper. Gently toss together, cover and refrigerate for at least 30 minutes and up to 4 hours.