Za’atar Lamb Chops
- Details
Za’atar Lamb Chops are a perfect pairing in more ways than one. Za’atar and lamb is a classic combination, and we’ve also paired both fresh and dried herbs in the marinade for maximum flavor. Oregano was the fresh herb of choice for this version, but rosemary, marjoram or a mixture would also be wonderful. Pick your favorite!
Za’atar Lamb Chops
Ingredients
- 4 lamb loin chops
- 2 teaspoons olive oil
For the Marinade
- 2 tablespoons Israeli Za'atar, divided
- 4 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground Tellicherry Black Pepper
- 1 tablespoon honey
- 2 tablespoons fresh oregano, minced
- 2 cloves garlic, minced
- 3 tablespoons minced shallots
Instructions
- In a 1 gallon ziplock bag, combine 1 tablespoon zaatar and all the remaining marinade ingredients.
- Add the lamb chops and allow to marinate several hours in the refrigerator or one hour at room temperature.
- Preheat the broiler on high.
- Heat a large cast iron skillet on the stovetop over high heat and add olive oil to coat the bottom.
- Sear the lamb chops 2 minutes on each side.
- Place the skillet under the broiler and cook 4 minutes more.
- Allow the meat to rest a few minutes and garnish with the remaining za'atar. Serve with your favorite spring greens and grain.
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Thank you for this recipe! These lamb chops came out divine. So delicious. I do like mine cooked a litltle bit longer though. Just cook your meat at your preference.
Excellent! Glad you enjoyed it! We do love using this blend on a lot of different things…
This is an incredible recipe. We paired it with https://www.foodandwine.com/recipes/broccoli-preserved-lemon-yogurt and it was one of hte best dinners EVER!
Looks delicious, and it would be even easier with preserved lemon paste, too!
Finally seeing this response. Looks amazing! Will try this!
We served these to a famous Missoula Chef and his wife a year or so ago. ( I think you might know them) 😉
I am serving them again tonight! The seasoning is amazing thank you!
I’m going to get the book!
I used 1 tablespoon Sumac for the marinade, then 1 tablespoon Za’atar for the garnish.
I know Za’atar has some Sumac in it, but this way gives it a little more citrus fruitiness.
I also used Aleppo pepper instead of Tellicherry (which is just a large black pepper). Aleppo gives it a rounder flavor, but with a substantial kick behind it.