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 - 240g
Onion - 1
Low Fat Plain Yoghurt - 40ml
Fresh Mint - 3g
Lemon Juice - 15ml
Chickpeas - 60g
Free-range Lamb Leg Chops - 175g
Old Stone Mill Za'atar Spice - 7,5ml
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 - 480g
Onion - 1
Low Fat Plain Yoghurt - 80ml
Fresh Mint - 5g
Lemon Juice - 30ml
Chickpeas - 120g
Free-range Lamb Leg Chops - 350g
Old Stone Mill Za'atar Spice - 15ml
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 - 720g
Onions - 2
Low Fat Plain Yoghurt - 125ml
Fresh Mint - 8g
Lemon Juice - 45ml
Chickpeas - 180g
Free-range Lamb Leg Chops - 525g
Old Stone Mill Za'atar Spice - 22,5ml
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.
Carrot - 960g
Onions - 2
Low Fat Plain Yoghurt - 160ml
Fresh Mint - 10g
Lemon Juice - 60ml
Chickpeas - 240g
Free-range Lamb Leg Chops - 700g
Old Stone Mill Za'atar Spice - 30ml
Woolies Products in this dish
