Za’atar Lamb Chops with Fattoush-Style Salad
Fragrant za’atar serves as the seasoning for both the salad and the lamb chops in this Middle Eastern-inspired recipe. Rich lamb is paired with a delicious salad full of crispy pita, creamy feta cheese, fresh vegetables and sweet dates.
| Serving Size | 4 |
|---|---|
| Cook Time | 15 mins. |
Ingredients
- 8 lamb rib chops
- 4 each pita bread pockets
- 1/4 cup extra virgin olive oil
- 1/4 cup za’atar spice blend
- 1/3 cup feta cheese, crumbled
- 1 tablespoon pomegranate molasses
- Juice of 1 lemon
- 1/2 head iceberg lettuce, roughly chopped
- 1 cup baby tomatoes, halved
- 5 baby cucumbers, roughly chopped
- 1 small red onion, thinly sliced
- 6 radishes, thinly sliced
- 6 fresh dates, pitted and roughly chopped
- Parsley leaves, pistachios, and pomegranate seeds for garnish
Preparation
- Preheat oven to 400°F.
- Line a large baking tray with parchment paper and place pita pockets on the tray. Brush pita pockets with 1 tablespoon oil, sprinkle with half the za’atar and cook in the oven for 5 to 8 minutes, turning halfway, or until crisp and golden. Set aside to cool.
- Meanwhile, brush chops with 1 tablespoon oil and season. Sprinkle with remaining za’atar.
- Heat a large non-stick frying pan over medium-high heat and cook chops for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
- In a small bowl place remaining oil, pomegranate molasses and lemon juice. Season and whisk well to combine.
- Place lettuce, tomatoes, cucumbers, onion, radishes, dates, and feta over pita bread on a serving dish. Drizzle with dressing and toss salad well to coat.
- Serve chops with salad topped with parsley, pistachios and pomegranate seeds.
Za’atar Lamb Chops with Fattoush-Style Salad
Fragrant za’atar serves as the seasoning for both the salad and the lamb chops in this Middle Eastern-inspired recipe. Rich lamb is paired with a delicious salad full of crispy pita, creamy feta cheese, fresh vegetables and sweet dates.
4
Cook: 15 mins.
Preparation
- Preheat oven to 400°F.
- Line a large baking tray with parchment paper and place pita pockets on the tray. Brush pita pockets with 1 tablespoon oil, sprinkle with half the za’atar and cook in the oven for 5 to 8 minutes, turning halfway, or until crisp and golden. Set aside to cool.
- Meanwhile, brush chops with 1 tablespoon oil and season. Sprinkle with remaining za’atar.
- Heat a large non-stick frying pan over medium-high heat and cook chops for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
- In a small bowl place remaining oil, pomegranate molasses and lemon juice. Season and whisk well to combine.
- Place lettuce, tomatoes, cucumbers, onion, radishes, dates, and feta over pita bread on a serving dish. Drizzle with dressing and toss salad well to coat.
- Serve chops with salad topped with parsley, pistachios and pomegranate seeds.
Ingredients
- 8 lamb rib chops
- 4 each pita bread pockets
- 1/4 cup extra virgin olive oil
- 1/4 cup za’atar spice blend
- 1/3 cup feta cheese, crumbled
- 1 tablespoon pomegranate molasses
- Juice of 1 lemon
- 1/2 head iceberg lettuce, roughly chopped
- 1 cup baby tomatoes, halved
- 5 baby cucumbers, roughly chopped
- 1 small red onion, thinly sliced
- 6 radishes, thinly sliced
- 6 fresh dates, pitted and roughly chopped
- Parsley leaves, pistachios, and pomegranate seeds for garnish
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