Skip to main content

Tastings are available at Hahn Estate and our Carmel tasting room by reservation only.

Contact Us
Cart 0 items: $0.00

Fresh Mint Za’atar Lamb Loin Chops

Pairs well with Hahn GSM or Hahn SLH Pinot Noir

Serves 6

LAMB LOIN CHOPS INGREDIENTS

  • 12 lamb loin chops

FRESH MINT ZA’ATAR INGREDIENTS

  • 1 bunch fresh mint
  • 1 bunch fresh cilantro
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 1 tablespoon red chili flakes
  • 3 tablespoons toasted sesame seeds
  • 2 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste

CHICKPEA RAGOUT INGREDIENTS

  • 2 cups cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 3 medium zucchinis, diced into 1/2 inch cubes
  • 1/2 cup Greek oil cured olives
  • 2 cans cooked garbanzo beans
  • 2 cloves garlic, peeled
  • Kosher salt to taste

FRESH MINT ZA’ATAR

Pick the leaves from all the stems of the herbs. Combine all the ingredients in a blender, or a tall bowl if using a hand blender. Blend until smooth, adding a few extra drops of olive oil if needed. This can be done a day ahead.

CHICKPEA RAGOUT

Toss the cherry tomatoes in the olive oil and spread in a single layer on a sheet pan. Bake at 250 degrees until soft and dehydrated, about 1 hour. Sprinkle with a little kosher salt. This can be done ahead and these are a wonderful addition to sandwiches and salads. Dice the zucchini into 1/2 inch cubes. Cut the stones out of the olives. Heat a large skillet over medium-high heat. Add 3 tablespoons of olive oil and cook the garbanzo beans for about 5 minutes, swirling occasionally. Add the garlic and the zucchini, and turn the heat down. Sauté for another 5 minutes. Add the tomatoes and olives before serving.

LAMB LOIN CHOPS

Coat the lamb chops with the za’atar paste and allow to marinade for at least 30 minutes, or up to 6 hours. Heat a large pan or a grill over high heat. Cook the chops for 2-3 minutes per side and rest for 5 minutes. Lay the chick pea ragout on a platter and arrange the grilled chops over it allowing the juices to run into the vegetables. Garnish with extra za’atar paste.

We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.

X