Za’atar Lamb Chops with Fattoush Style Salad
Featuring our Frozen Australia Lamb Chops,
We will be preparing 4 servings of Za’atar Lamb Chops with Fattoush Style Salad.
For the Vegetables:
- ½ 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
For the Carbs:
- 4 each pita bread pockets
For Lamb and Serving:
- 1 each (8 rib) Australian frenched lamb rack, excess fat trimmed, cut into chops
- ¼ cup extra virgin olive oil
- ¼ cup Za’atar spice blend
- 1/3 cup feta, crumbled
- 1 Tablespoon pomegranate molasses
- Juice of 1 lemon
Now let’s get cooking!
Step 1: Preheat oven to 400°F (375°F with convection). 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 5-8 minutes, turning halfway, or until crisp and golden. Set aside to cool.
Step 2: 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, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
Step 3: In a small bowl place remaining oil, pomegranate molasses and lemon juice. Season and whisk well to combine.
Step 4: Place lettuce, tomatoes, cucumbers, onion, radishes, dates, feta and pita onto a serving dish. Drizzle with dressing and toss well to coat.
Step 5: Serve chops with salad topped with parsley, pistachios and pomegranate seeds.
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