Lamb Chops Meze Recipe

Prepare the marinade

In a medium bowl whisk together 3 tbs extra-virgin olive oil, 2 tbsp fresh lemon juice, minced garlic, chopped oregano, chopped rosemary, ground cumin, ground coriander, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until emulsified.

Marinate the chops

Pat the 8 lamb chops dry with paper towels. Place them in a shallow dish or resealable bag and pour the marinade over so each chop is coated. Massage the marinade into the meat, cover (or seal) and refrigerate for at least 1 hour and up to 6 hours. Remove from refrigerator 20–30 minutes before cooking to come toward room temperature.

Optional yogurt base

If using, spread 1/2 cup plain Greek yogurt thinly on the serving platter. This creates a cool contrast and prevents juices from running.

Cook the chops

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 3–4 minutes). Add a light film of oil if pan is not well seasoned. Sear lamb chops 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or 3–4 minutes per side for medium (140°F / 60°C). For thicker chops (1" or more), sear the bones and then finish in a 400°F (200°C) oven for 5–6 minutes. Avoid crowding the pan; work in batches if necessary. Transfer cooked chops to a cutting board and tent loosely with foil; rest 5 minutes.

Make pan sauce (optional)

After removing chops, reduce heat to medium and add the finely chopped shallot to the hot pan. Sauté 1 minute until softened. Add 1/4 cup dry white wine or chicken stock, scraping any browned bits from the bottom of the pan. Simmer until reduced by half (about 2–3 minutes). Whisk in 1 tbs butter and 1 tsp fresh lemon juice, then season to taste. Spoon sauce over rested chops before serving.

Arrange 1 cup tzatziki, 1 cup hummus and 1 cup mixed olives in small bowls or on the platter around the yogurt base (if used).

Place 2 cups tomato-cucumber salad (mix diced tomatoes, diced cucumbers, a drizzle of olive oil, pinch of salt and chopped parsley) in a small bowl and add to the platter.

Scatter 1/2 cup pickled peppers or pickles and 1/2 cup crumbled feta around the platter. Warm 4 pieces of flatbread or pita in the oven or on a dry skillet for 1–2 minutes per side and stack them on the board.

Drizzle 1 tbs extra-virgin olive oil over the chops and sprinkle 2 tbs chopped fresh parsley and 1 tsp sumac (if using) over the platter. Add lemon wedges for squeezing.

To serve: place the rested lamb chops on top of or alongside the yogurt base and meze items. Encourage guests to tear warm flatbread, dip into hummus and tzatziki, sample olives and salad, and finish bites with lamb and a squeeze of lemon.