Name: Za’atar lamb chops with roasted garlic yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 clove garlic; 1 teaspoon olive oil; 1 cup (280g) greek-style yoghurt; 8 lamb loin chops (800g); 1/3 cup loosely packed fresh flat-leaf parsley leaves; lemon cheeks or wedges, to serve; 1 tablespoon sesame seeds; 1 tablespoon sumac; 1 tablespoon finely chopped fresh thyme; 1 tablespoon olive oil

Ingredients

8 clove garlic

1 teaspoon olive oil

1 cup (280g) greek-style yoghurt

8 lamb loin chops (800g)

1/3 cup loosely packed fresh flat-leaf parsley leaves

lemon cheeks or wedges, to serve

1 tablespoon sesame seeds

1 tablespoon sumac

1 tablespoon finely chopped fresh thyme

1 tablespoon olive oil

Method

1.Preheat oven to 180°C/350°F.

2.Place unpeeled garlic on a baking tray; drizzle with oil. Roast for 10 minutes. When cool enough to handle, peel garlic and place in a small bowl; mash with a fork. Add yoghurt; stir to combine.

3.Cook lamb on a heated oiled grill plate (or grill or barbecue) for 4 minutes each side or until cooked as desired. Remove from heat; cover to keep warm.

4.Make za’atar. Dry-fry sesame seeds in a small frying pan, shaking pan until seeds are golden. Add sumac; shake pan until fragrant. Transfer to a small bowl; stir in thyme and oil.

5.Toss lamb in za’atar to coat. Season to taste.

6.Serve lamb with parsley; accompany with garlic yoghurt, and lemon cheeks.

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Ingredients

Method

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