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Zaatar lamb chops with salted yogurt, sweet herbs and pomegranate molasses


Serves: 4
timeTotal time:
Zaatar lamb chops with salted yogurt, sweet herbs and pomegranate molasses
Recipe by Stevie ParleRecipe photograph by Martin Poole

Zaatar lamb chops with salted yogurt, sweet herbs and pomegranate molasses


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
382Kcal
Fat
22gr
Saturates
8gr
Carbs
12gr
Sugars
11gr
Fibre
0gr
Protein
34gr
Salt
0.4gr

Stevie Parle

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and is now the owner-chef of three restaurants, including Dock Kitchen in west London. Stevie has written several cookbooks, including Spice Trip (Square Peg, £20) and has won multiple accolades for his restaurants and writing.
See more of Stevie Parle’s recipes
Stevie Parle

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and is now the owner-chef of three restaurants, including Dock Kitchen in west London. Stevie has written several cookbooks, including Spice Trip (Square Peg, £20) and has won multiple accolades for his restaurants and writing.
See more of Stevie Parle’s recipes

Ingredients

  • sea salt
  • 250ml full-fat natural yogurt
  • olive oil, for drizzling
  • 8 lamb chops
  • 4 tsp zaatar
  • a pinch of crushed dried chilli flakes
  • 2 tbsp extra-virgin olive oil
  • 1-2 tbsp pomegranate molasses
  • a few sprigs each of mint, basil, dill and parsley, leaves only
  • 1 lemon, quartered

Step by step

Get ahead
Strain the salted yogurt at least 3 hours ahead of eating, or up to 2 days ahead.
  1. A few hours before you want to eat, line a sieve or colander with a clean kitchen cloth. Rinse the cloth with boiling water from the kettle, then sit the sieve over a bowl. Stir ½ teaspoon sea salt into the yogurt and tip it into the lined sieve to drain. Cover with clingfilm and set aside in the fridge to drain for at least 3 hours.
  2. When ready to serve, heat a barbecue or griddle pan until hot. Drizzle a little olive oil onto the lamb, season and sprinkle with half the zaatar and the chilli flakes.
  3. Cook the lamb chops for 3-5 minutes on each side until well browned on the outside but still pink inside. Mix the remaining zaatar with the extra-virgin olive oil and a pinch of salt.
  4. Spread the thickened salted yogurt over a plate, top with the lamb chops and drizzle over the zaatar oil and the pomegranate molasses. Sprinkle over the herbs and serve with lemon wedges.
Chef quote
This would be delicious with crisp roasted potatoes or flatbreads, or serve it with cooked spelt that has extra herbs mixed through it.

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