Skip the roast this year: Frenched lamb chops elevate Easter.
- Prep time 20 minutes
- Total time 50 minutes
- Portion size 8 servings
- 1/3 cup rosemary , finely chopped
- 4 cloves garlic , minced
- 1/4 cup olive oil
- 8 teaspoons za'atar spice blend
- 1 teaspoon each salt and pepper
- 16 frenched lamb chops (about 1.1 kg total)
In small bowl, stir together rosemary, garlic, oil, za'atar, salt and pepper. Arrange lamb on baking sheet; rub all over with rosemary mixture. Cover and let stand for 30 minutes.
On greased grill or grill pan, cook lamb over medium-high heat, flipping once, until medium-rare, about 5 minutes. (If using grill pan, transfer to baking sheet in 300°F oven to keep warm between batches.) Transfer to serving platter; let rest for 3 minutes before serving.
Test Kitchen Tip: Za'atar is a fragrant spice blend commonly used in Middle Eastern cuisine. Make it at home by combining equal parts ground sumac, toasted sesame seeds and dried oregano and thyme.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 352 mg
- Sugars 0 g
- Protein 19 g
- Calories 295
- Total fat 24 g
- Potassium 249 mg
- Cholesterol 48 mg
- Saturated fat 8 g
- Total carbohydrate 2 g