Zaatar Spiced Lamb Chops With Charred Lemon Yogurt Recipes

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SPICED MARINATED LAMB CHOPS WITH GARLICKY YOGURT



Spiced Marinated Lamb Chops with Garlicky Yogurt image

These quick-cooking lamb chops make dinner feel instantly fancy.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Party     Lamb     Kid-Friendly     Cumin     Coriander     Garlic     Quick & Easy     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 servings

Number Of Ingredients 10

1 1/2 cups whole-milk plain Greek yogurt
2 tablespoons fresh lemon juice
2 garlic cloves, finely grated
Kosher salt, freshly ground pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
2 pounds rib, shoulder, or loin lamb chops, frenched if desired
2 tablespoons vegetable oil, divided

Steps:

  • Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
  • Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
  • Serve lamb chops with reserved yogurt mixture alongside.

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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