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Small Batch, Grand Flavor • Est. 1995

Za'atar Lamb Chops

Za'atar Lamb Chops
This simple recipe is quick and flavorful. The classic combination of Green Za'atar and lamb is always a winner, 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!

Ingredients

For the Marinade:

  • 2 tablespoons Green Za'atar, divided
  • 4 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground Black Tellicherry Peppercorn
  • 1 tablespoon honey
  • 2 tablespoons fresh oregano, minced
  • 2 cloves garlic, minced
  • 3 tablespoons minced shallots

For the Lamb Chops:

  • 4 lamb loin chops
  • 2 teaspoons olive oil, for searing

Directions


For the Marinade: In a 1 gallon ziploc bag, combine 1 tablespoon Green Za'atar 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.

For the Lamb Chops: 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 Green Za'atar. Serve with your favorite spring greens and grain.

Tags: Dinner Easy Green Za'atar Lamb Lunch Marinade
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