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.
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.