Let’s transport you from your kitchen to the Middle East with the nutty, tangy flavours of za’atar spice. Used in this recipe to baste with butter on a juicy lamb chop and served with oven-roasted carrot, onion & chickpeas. Dolloped with mint-infused yoghurt for creaminess.
Za’atar Lamb Chops & Roasted Carrots
Za’atar Lamb Chops & Roasted Carrots
with a fresh minty yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Chickpeas
- Free-range Lamb Leg Chops
- Fresh Mint
- Lemon Juice
- Low Fat Plain Yoghurt
- Old Stone Mill Za'atar Spice
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and onion wedges on a roasting tray. Coat in oil and 5ml of a sweetener of your choice (optional). Season and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the chopped mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the drained Chickpeas. Roast for the remaining time.
ZA’ATAR LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and ½ of the za’atar spice. Remove from the pan, season, and rest for 5 minutes.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, garnish the veg with the remaining mint, and sprinkle over the remaining za’atar (to taste). Side the roast veg with the lamb chop and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and onion wedges on a roasting tray. Coat in oil and 10ml of a sweetener of your choice (optional). Season and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the chopped mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the drained Chickpeas. Roast for the remaining time.
ZA’ATAR LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and ½ of the za’atar spice. Remove from the pan, season, and rest for 5 minutes.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, garnish the veg with the remaining mint, and sprinkle over the remaining za’atar (to taste). Side the roast veg with the lamb chop and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and onion wedges on a roasting tray. Coat in oil and 15ml of a sweetener of your choice (optional). Season and roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the chopped mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the drained Chickpeas. Roast for the remaining time.
ZA’ATAR LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and ½ of the za’atar spice. Remove from the pan, season, and rest for 5 minutes.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, garnish the veg with the remaining mint, and sprinkle over the remaining za’atar (to taste). Side the roast veg with the lamb chop and any remaining pan juices.
Carrot & ONION ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and onion wedges on a roasting tray. Coat in oil and 20ml of a sweetener of your choice (optional). Season and roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MINTY YOGHURT
In a bowl, combine the yoghurt, ½ the chopped mint, and the lemon juice (to taste). Season and set aside.
Chickpeas
When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the drained Chickpeas. Roast for the remaining time.
ZA’ATAR LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and ½ of the za’atar spice. Remove from the pan, season, and rest for 5 minutes.
LIPSMACKING LAMB DINNER
Plate up the roast veg and Chickpeas, top with dollops of the minty yoghurt, garnish the veg with the remaining mint, and sprinkle over the remaining za’atar (to taste). Side the roast veg with the lamb chop and any remaining pan juices.
Frequently Asked Questions
What is the preparation time for Za’atar Lamb Chops & Roasted Carrots?
The preparation time for Za’atar Lamb Chops & Roasted Carrots with a fresh minty yoghurt is between 25 and 45 minutes.
What is the total time required to make Za’atar Lamb Chops & Roasted Carrots with a fresh minty yoghurt?
The total time required to make Za’atar Lamb Chops & Roasted Carrots with a fresh minty yoghurt is between 40 and 60 minutes.
How many servings does Za’atar Lamb Chops & Roasted Carrots provide?
4 servings
What are the main ingredients in Za’atar Lamb Chops & Roasted Carrots?
Carrot, Chickpeas, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, Old Stone Mill Za'atar Spice, Onion, Onions
What is the nutritional information of Za’atar Lamb Chops & Roasted Carrots?
Calories: 830, Carbs: 55 grams, Fat: grams, Protein: 38.2 grams, Sugar: 20 grams, Salt: 234 grams
How do I prepare Za’atar Lamb Chops & Roasted Carrots?
LIPSMACKING LAMB DINNER: Plate up the roast veg and chickpeas, top with dollops of the minty yoghurt, garnish the veg with the remaining mint, and sprinkle over the remaining za’atar (to taste). Side the roast veg with the lamb chop and any remaining pan juices. ZA’ATAR LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and ½ of the za’atar spice. Remove from the pan, season, and rest for 5 minutes. CHICKPEAS: When the roasting veg has 10-12 minutes remaining, give the tray a shift and scatter over the drained chickpeas. Roast for the remaining time. MINTY YOGHURT: In a bowl, combine the yoghurt, ½ the chopped mint, and the lemon juice (to taste). Season and set aside. CARROT & ONION ROAST: Preheat the oven to 200°C. Spread the carrot pieces and onion wedges on a roasting tray. Coat in oil and 10ml of a sweetener of your choice (optional). Season and roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Za’atar Lamb Chops & Roasted Carrots?
Carrot, Chickpeas, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, Old Stone Mill Za'atar Spice, Onion, Onions
How many calories does Za’atar Lamb Chops & Roasted Carrots have?
830 calories
How much fat content does Za’atar Lamb Chops & Roasted Carrots have?
grams
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