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SERVINGS: 2 to 4
PREP: 15 min
TOTAL: 45 min
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Ingredients:

  • Quality lamb chops  

  • 1 tsp of olive oil 

  • ½ cup of pistachios 

  • ¼ cup of fresh mint

  • Salt and pepper

  • 3 cloves of garlic 

  • Juice and zest from 1 lemon

  • 1 tsp sumac

  • Smoke Show Zaatar seasoning

For the Labneh (you can always buy at the store, but making your own is extremely rewarding)

  • 1 cup of natural goat’s milk yogurt
  • Salt

How to do it:

  1. In a strainer, add the yogurt with a little salt and separate the whey from the labneh.  Let time do the work in your fridge.
  2. Next, season the lamb chops well with salt, pepper, zaatar and the sumac. 
  3. Sear the lamb chop in a cast iron skillet on high heat to develop a nice crust.  Then throw the pan in the oven with the garlic cloves for 7-8 minutes at 400 degrees Fahrenheit, until the lamb is medium rare.
  4. Take out the pan of the oven and baste the lamb.
  5. Let the lamb rest for 10 minutes. 
  6. Mix the labneh with the garlic, lemon juice and zest and the zaatar.  
  7. Slice the lamb and lay it on the labneh, top with pistachios, the mint and the Smoke Show zaatar and a really good olive oil.