Zaatar Spiced Lamb Chops With Charred Lemon Yogurt Recipes

ZA'ATAR-SPICED LAMB CHOPS WITH CHARRED LEMON YOGURT

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

Provided by Elena Besser

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

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

Ingredients

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

GRILLED LAMB CHOPS WITH LEMON YOGURT SAUCE

Grilled Lamb Chops With Lemon Yogurt Sauce image

Enliven lamb chops with a tangy yogurt sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 8

Ingredients

1 cup whole-milk plain yogurt
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon paprika
1/8 teaspoon ground cumin
8 rib lamb chops
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Mint sprigs for garnish (optional)

Steps:

Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.

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