Za’atar is a spice mix used in Middle Eastern cooking; its ingredients can vary by region. You can find it in some supermarkets, online or in Middle Eastern grocers.
The za’atar mix that I use is made with wild thyme and sumac mixed with roasted sesame seeds and salt.
It’s great in marinades, and fantastic with yoghurt or as a dip for bread.
Preparation: 1 hour or overnight to marinate
Cooking: 18-20 minutes
6 lamb chops
2 tbsp olive oil
1 sprig of rosemary, leaves picked
2 garlic cloves
Sea salt and black pepper
Preheat your grill to hot.
Rinse and pat dry the chops. l Brush both sides with the olive oil and crushed garlic.
Season generously with za’atar, salt and pepper.
Scatter the rosemary over the chops.
Marinate the meat at room temperature for about 1 hour, or seal in a food bag and marinate overnight. Allow to come up to room temperature before cooking.
Place under the preheated grill.
Cook for 9-10 minutes on each side if you like them well done or 6-8 minutes if you prefer them pink.
When done, the lamb chops should be browned on all sides and the juices should run clear.
Cover, and let rest for 5 minutes before serving.