Zaatar Spiced Lamb Chops With Charred Lemon Yogurt Recipes

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LEBANESE LAMB CHOPS



Lebanese Lamb chops image

Subtly spiced lamb chops with herbs, lemon and sumac

Provided by Zaatar and Zaytoun

Categories     Appetizer     Main Course     Side Dish

Number Of Ingredients 9

1 kg lamb chops approx 8 pieces
3 tbsp regular olive oil
1/4 tsp coarse black pepper
1/4 tsp white pepper
1/4 tsp dried oregano
Few sprigs fresh parsley
Juice of half a lemon
1 tsp salt
1/4 tsp sumac

Steps:

  • Finely chop the parsley and add to large bowl
  • Add the regular olive oil, black and white pepper, lemon juice, sumac, salt and dried oregano.
  • Transfer the lamb chops and rub the marinade in well, using your hands to massage.
  • Marinade for 24 hours or for as long as possible
  • When you are ready to cook, take the marinated lamb chops out of the fridge for at least half an hour and allow to reach room temperature
  • Preheat the oven to 180C/350F
  • Heat up a non stick or skillet for at least five minutes until you can feel the heat when you hover your hand over
  • Sear the lamb chops for 2 minutes on each side until browned. Then transfer to the oven and bake 15 mins for medium rare, 30 mins for well done
  • Sprinkle with sumac before serving

EASY GRILLED LAMB WITH ZA'ATAR RUB



Easy Grilled Lamb With Za'atar Rub image

A fast but flavorful way to grill lamb. Using Za'atar as a spice rub adds a nice element to lamb. Za'atar is a spice mix used in Middle Eastern cooking, ingredients can vary by region. The mix I used is made with wild thyme and sumac mixed with roasted sesame seeds and salt.

Provided by Sakeenah

Categories     Lamb/Sheep

Time 22m

Yield 8 lamb chops, 4 serving(s)

Number Of Ingredients 3

8 lamb chops
2 -4 tablespoons Worcestershire sauce
2 -4 tablespoons za'atar spice mix

Steps:

  • Dribble some Worcestershire sauce over the lamb chops.
  • Rub each chop with Za'atar on both sides.
  • Grill each chop or use the broiler, turning once or twice. Make sure to check doneness with a meat thermometer.

Nutrition Facts : Calories 594.7, Fat 50.6, SaturatedFat 22.3, Cholesterol 140.6, Sodium 189.7, Carbohydrate 1.6, Sugar 0.8, Protein 31

ZA'ATAR-SPICED LAMB CHOPS WITH CHARRED LEMON YOGURT



Za'atar-Spiced Lamb Chops with Charred Lemon Yogurt image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 bone-in lamb loin chops (about 3 pounds; see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon za'atar
2 lemons, halved
6 tablespoons neutral oil, such as canola or vegetable oil
1 bunch scallions (about 8)
1 cup Greek yogurt
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup fresh mint leaves, optional

Steps:

  • Pat the lamb dry with paper towels and season both sides with salt and the 1/4 cup za'atar. Set aside on a baking sheet.
  • Cut one lemon half into 5 thin slices and set aside.
  • Heat 2 tablespoons of the neutral oil in a large cast-iron or other heavy-bottomed skillet over high heat until almost smoking. Add the scallions, lemon slices and lemon halves cut-side down. Season with salt and cook, flipping the scallions and lemon slices, until charred and softened, 4 to 5 minutes. Set aside to cool. Wipe out the skillet with a paper towel.
  • Add the remaining 4 tablespoons neutral oil to the same skillet and heat over high heat until shimmering, about 1 minute. Add the lamb chops and cook until browned, 3 to 4 minutes per side. Turn the chops so the fatty edge of each makes direct contact with the hot skillet and cook until seared, about 1 minute longer. Set the lamb aside to rest.
  • Meanwhile, remove the seeds from the lemon slices and finely chop the lemon slices. Transfer to a medium bowl. Finely chop the scallions and add to the bowl along with the remaining 1 tablespoon za'atar, the juice of 1 charred lemon half, the yogurt and 1/2 cup olive oil. Season with salt and pepper and stir together. Taste and adjust the seasoning.
  • Spoon the charred lemon yogurt onto a platter, top with the lamb chops, drizzle with olive oil and garnish with mint, if using. Serve with the remaining charred lemon halves and enjoy.

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