Harissa lamb chops with chicory-grape salad and lemon-tahini yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Harissa lamb chops with chicory-grape salad and lemon-tahini yogurt

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Harissa lamb chops with chicory-grape salad and lemon-tahini yogurt

Gluten-Free Friendly, Soy-Free, Carb-Conscious, Spicy, Protein Plus

2 Servings, 840 Calories/Serving

15 Minutes

Summer along the coast is closer than you think. Inspired by sunny Catalina Island, Chef Kate dreams up a vibrant salad of sweet grapes, fresh mint, and crisp chicory lettuce paired with harissa-spiced lamb chops.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • ¼ cup organic Greek yogurt
  • Protein options:
  • 2 bone-in center-cut lamb loin chops (about 8 ounces each)
  • 2 Black Angus rib-eyes (about 10 ounces each)
  • 2 Black Angus New York strips (about 10 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • Sunbasket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
  • 1 head organic endive or other chicory lettuce
  • 1 ounce organic red or other grapes
  • 4 or 5 sprigs organic fresh mint
  • ½ cup organic peas
  • Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - Dijon mustard - honey - kosher salt - black pepper)

Nutrition per serving

Calories 840, Total Fat 69g (88% DV), Sat. Fat 23g (115% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 370mg (16% DV), Total Carb. 27g (10% DV), Fiber 10g (36% DV), Total Sugars 12g (Incl. 1g Added Sugars, 2% DV), Protein 32g
Contains: Milk, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the lemon-tahini yogurt

In a small bowl, stir together the lemon-tahini dressing base, yogurt, and 1 tablespoon [2 TBL] cold water. Season generously to taste with salt and pepper. 


Prep and cook your protein

  • Pat your protein dry with a paper towel; season generously with salt and pepper and the harissa spice rub. 


In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein. 


For lamb: 

Cook, turning once, until well browned, 4 to 5 minutes per side for medium-rare. 


For steaks:

Cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips and 8 to 12 minutes for filet mignons.


Transfer your protein to a plate. While your protein is cooking, prepare the salad.


Make the chicory-grape salad

  • Trim the root end from the endive; cut the endive crosswise into ½-inch-thick slices.
  • Remove any stems from the grapes; cut the grapes in half. 
  • Strip the mint leaves from the stems; coarsely tear the leaves.

In a medium bowl, toss together the endive, grapes, mint, peas, and sherry vinaigrette.  Season to taste with salt and pepper.


Spread the lemon-tahini yogurt onto individual plates and top with your protein. Garnish with the chicory-grape salad and serve. 

Kids Can!
  • Make the lemon-tahini yogurt. 
  • Remove any stems from the grapes.
  • Strip and tear the mint leaves.
  • Assemble the chicory-grape salad. 
  • Spread the yogurt onto plates.