Grilled Lamb with Za’atar is a wonderful pairing, make no mistake. Lamb is my favourite meat and I'm always searching for combinations that surprise and delight. This is such a simple way to serve the meat, alongside this celebrated Middle Eastern spice mix.
Za'atar a delicious fragrant spice mix
Za’atar can be found across the Arab world and is a herbaceous spice mix used to flavour and finish all manner of national dishes. Usually comprising of a combination of sesame seeds, chilli flakes, thyme, oregano, marjoram and sumac. It’s a beautiful warming, fragrant addition to an already tasty favourite.
Often used to coat breads and pastries or to finish mezze dishes, like my Harissa Humus with Za'atar it's also versatile enough to be simply scattered over a perfectly grilled lamb chop.
It was a real winner, I don't think Brendan and spoke a single word to each other the entire meal other than "yum".
How to make my Grilled Lamb with Za'atar & Onion
- 2.2 lb lamb chops
- 1 lemon (juice of)
- 1 garlic clove (crushed into a paste)
- 1/2 cup olive oil
- Salt & pepper
- 2 tbsp Za'atar
- Fresh mint leaves
- 1 lemon (for garnish)
- 1/2 cup red onions (thinly sliced)
- In a bowl, combine the chops with the marinade ingredients. Cover and leave in the fridge for 1 hour (overnight is even better)
- Heat a BBQ and grill the chops for around 5 minutes each side (depending on thickness) until the lamb is cooked, but still pink inside. Remove form the heat and rest.
- Combine the sliced onions with a little juice from the second lemon and toss to coat.
- Arrange the lamb on a serving platter and sprinkle liberally with the za'atar before scattering over the onions. Squeeze over more lemon juice and lastly season with a bit more salt & pepper.
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