Fresh Mint Za’atar Lamb Loin Chops
Ingredients: Lamb Loin Chops
- 12 lamb loin chops
Ingredients: Fresh Mint Za'atar
- 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
Ingredients: Chickpea Ragout
- 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
DIRECTIONS:
Prepare the fresh mint za'atar by picking 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.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.
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 chickpea 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.