Za’atar Lamb Chops
Za'atar and lamb are a natural combination. Spread chops with yogurt and then dip chops in Za'atar for a simple preparation that results in a delicious and sophisticated flavor sensation.
By Claire Gorayeb
Za'atar is a Lebanese spice blend and lamb is a centerpiece of Lebanese cuisine, so it's a natural that these ingredients would work well together. The herby, tangy taste of the Za'atar works perfectly with the richness of the lamb.
Ingredients:
1 rack of lamb chops (approximately 8-12), or ready-to-cook lamb chops
1/2 cup of Za'atar Blend
3/4 cup of Greek yogurt or labne
Salt and pepper for seasoning
How to Cook:
Preheat oven broiler to High
1. Wash and dry the lamb chops
2. Slather the meaty portion of the chops with the yogurt
3. Put the Za'atar in a shallow bowl and dip the yogurt-covered lamb chops in the Za'atar, gently patting them to affix the Za'atar to the yogurt and place the chops on the rack of a roasting pan or sheet pan
4. Place the pan under the broiler for 5 minutes, flip the chops and broil the other side for another 5 minutes (depending on the thickness of the lamb chops, this should result in meat that is medium rare)
Za’atar Lamb Chops Recipe
Ingredients
- 50G sea salt
- 35g soft brown sugar
- 15g fennel seeds
- 2 cloves garlic
- 2 tsp rosemary leaves
- 1 tsp thyme leaves
- 1 lemon, zest
- 4 red onions
- 4 tbsp pomegranate molasses
- 4 tbsp lemon juice
- 4 tbsp olive oil
Instructions
- Preheat the oven to 180°C
- Heat a small frying pan over a medium heat and toast the fennel seeds for 2 minutes, or until they release their aroma. Tip into the bowl of a food processor with the remaining marinade ingredients and blend until you have a coarse, sandy texture. Rub the mixture all over the lamb, on both sides. Cover and set aside for an hour, or overnight in the fridge. Peel the red onions and slice into wedges, being careful to keep the root end in tact so the wedges don’t fall apart. Toss in a little oil and season with salt and pepper. Heat a chargrill pan until very hot and grill the onions until they have lovely charred lines all over. Place on a baking tray in the centre of the oven for 15 minutes or until tender all the way through. Transfer to a small bowl. Whisk together the pomegranate molasses, lemon juice and olive oil, then pour this mixture over the red onions. Toss to coat the onions well and set aside for at least 30 minutes.