Restaurants›Caldo Verde›Za’atar Lamb Chops* Recipe

Za’atar Lamb Chops* Recipe

Inspired by Caldo Verde
Time1h 30m
Serves4

tomato eggplant gratin, basil pistou, lime yogurt

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb Chops

Tomato Eggplant Gratin

Basil Pistou

Lime Yogurt

Method

Lamb Chops

1

Marinate the Lamb

In a bowl, mix the za’atar, olive oil, salt, and black pepper. Rub this mixture on the lamb chops and let them marinate for at least 30 minutes.

2

Cook the Lamb

Preheat the grill or a grill pan over medium-high heat. Cook the lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Tomato Eggplant Gratin

3

Prepare the Gratin

Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add diced tomatoes, salt, and pepper, cooking for about 5 minutes.

4

Layer the Gratin

In a baking dish, layer the sliced eggplant, followed by the tomato mixture. If using, sprinkle grated cheese on top. Repeat the layers until all ingredients are used.

5

Bake the Gratin

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbly.

Basil Pistou

6

Blend the Pistou

In a food processor, combine basil leaves, garlic, and salt. With the processor running, slowly add olive oil until smooth. Stir in parmesan cheese.

Lime Yogurt

7

Mix the Yogurt

In a bowl, combine plain yogurt, lime juice, lime zest, and salt to taste. Mix well and refrigerate until ready to serve.