Za’atar Lamb Chops Recipe

Prepare garlic

Peel and finely mince the garlic cloves (or grate on a microplane) so they incorporate smoothly into the marinade.

Make marinade

In a medium bowl combine 1/4 cup extra-virgin olive oil, 2 tablespoons lemon juice, the minced garlic, 2 tablespoons za'atar, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until emulsified and well combined.

Prepare chops

Pat the 8 lamb chops dry with paper towels. Trim any excessive fat but leave a thin fat cap for flavor. Using a sharp knife make 2–3 shallow slashes in the fat edge to prevent curling while cooking.

Marinate

Place the lamb chops in a shallow dish or a resealable bag. Pour the za'atar marinade over the chops, making sure each piece is coated. Massage the marinade into the meat, then cover and refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, bring chops to room temperature for 20 minutes before cooking.

Bring to room temperature

About 30 minutes before cooking, remove the chops from the refrigerator (if marinated longer) and let rest at room temperature to ensure even cooking.

Preheat pan or grill

If using a cast-iron skillet, place it over medium-high heat until very hot (about 5 minutes). If grilling, preheat grill to medium-high (about 450°F / 230°C).

Sear chops

Lightly wipe excess marinade from the chops with a paper towel (retain marinade in pan for basting). Add 1 tablespoon neutral oil to the hot skillet (if pan-searing) or brush grill grates with oil. Place chops in the pan or on the grill, fat-edge first if cooking on stovetop to render fat for about 1–2 minutes, then lay flat. Sear for 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Thicker chops or preference for medium require 4–5 minutes per side.

Baste with butter

In the last 1–2 minutes of cooking (while holding chops with tongs if pan-searing), add 2 tablespoons room-temperature butter to the pan and tilt the pan to spoon the melted butter and juices over the chops to glaze and build flavor.

Rest

Transfer chops to a baking sheet or plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute. During this time the internal temperature will rise a few degrees.

Just before serving, sprinkle the rested chops lightly with the reserved 1 teaspoon extra za'atar and the chopped fresh parsley. Serve with lemon wedges for squeezing over the meat.