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Fresh Mint Za’atar Lamb Loin Chops

Pairs with Hahn GSM or Hahn SLH Pinot Noir

Serves 6


  • 12 lamb loin chops


  • 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


  • 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


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.



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