In a bowl, mix the harissa paste, lemon juice and zest, and ¼ cup of olive oil

Sprinkle some salt and black pepper on the chops and place them in a baking pan

Pour the marinate over them and, using a brush, evenly coat the chops

Evenly spread the garlic and the herbs over the lamb and cover with seran wrap. Let marinade from one half to two hours. Make sure the lamb is room temperature before grilling

Start a fire and while the fire is going, wipe any excess marinate off the chops with a paper towel. You are going to be cooking these chops over a high heat, about 5 minutes on each side.

Once the lamb is cooked, eat hot as is or serve with a side salad or some rice