Za’atar Lamb Chops with Pomegranate

Honestly, we don’t cook many lamb chops in our house! I favor many of the braised cuts, finding chops fussier or harder to get just right, but when I came across this recipe in Joudie Kalla’s “Baladi” the absolutely royal vibes that the pomegranate jewels add made this irresistible. If you don’t have pomegranate molasses in your pantry it will become a staple; it can be found at Mediterranean or Middle Eastern specialty shops. This recipe also includes za’atar, which might be one of the best spice blends on earth. This is meant for rib chops, but works for loin as well.

• 2 Tbsp neutral oil such as avocado or refined sunflower

• 4 lamb rib chops

• 2-3 Tbsp pomegranate molasses

• 2 tsp za’atar

• 1 tsp Aleppo pepper or red pepper flakes

• pinch of flaky salt

• Handful of pomegranate seeds

• Small handful of pine nuts if available (optional)

Yogurt Sauce

• 1 cup Greek yogurt

• 1 lemon, juiced and zested

• pinch of dried mint or fresh if available

• 1 garlic clove, finely minced

• pinch of salt

• Olive oil for drizzling

Preheat the oven to 400 F.

In a large frying pan, heat the oil over medium-high heat. Sear the chops super quickly on each side. Remove from the pan and brush with pomegranate molasses, za’atar, pepper flakes and salt on both sides. Make sure the rub is all over the meat.

Roast in the oven for 3-5 minutes depending on how well done you like your chops.

Remove from the oven and let rest. While the meat is resting, mix all of the yogurt ingredients in a bowl. Spread the yogurt mix over your serving dish and drizzle with olive oil.

Place the lamb chops over the yogurt and scatter with pomegranate seeds and pine nuts if using.