Za'atar Lamb Chops with Grilled Capsicum and Citrus Yoghurt Sauce

This Week

2 Dec - 8 Dec

Za’atar Lamb Chops with Grilled Capsicum and Citrus Yoghurt Sauce

This dish tastes like summer. The grilled Za’atar lamb chops are paired with a super fresh zesty, yoghurt and feta sauce, and sweet grilled capsicum. Served with a simple but delicious shaved zucchini and cos salad.

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Meal Prep Guide

Make the marinade for the lamb chops. (Store in an airtight container in the fridge)

¼ cup greek yoghurt
4 garlic cloves (crushed)
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp sumac
1 tsp chilli flakes
1 lemon (juice)

Add all the ingredients into the container and mix well.

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Toast 2 tsp of sesame seeds. (Store in an airtight container in the pantry)

Roast ¼ cup of almonds. (Store in an airtight container in the pantry)

Tips

‍Tips

If you’ve got a hungry household to feed, this meal is delicious with some crispy roasted potatoes or sweet potatoes.
We cooked the chops on the BBQ but you can also roast them in the oven for 20-30 minutes at 200 degrees fan bake (depending on the size).

Shortcuts

Vegetables

You can swap out the salad for some grilled asparagus and/or zucchini, cook at the same time as the lamb and capsicum

Protein

For a vegetarian option, omit the lamb. Grill two eggplants and two capsicums on the BBQ or alternatively you can roast. Roast 1 tin of chickpeas in the same spice mix used in the marinade (1 tsp each of dried oregano, ground cumin, ground coriander, sumac and chilli flakes) for 20 minutes at 200 degrees or until crispy. Once the vegetables are cooked, serve them topped with the yoghurt sauce, sesame seeds and the chickpeas.

Swap lamb for chicken thighs, simply marinate as you would the lamb and grill on the BBQ (note cooking time will vary).

Ingredients

Grilled lamb chops and capsicum

¼ cup greek yoghurt
4 garlic cloves (crushed)
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 tsp sumac
1 tsp chilli flakes
1 lemon (juice)
8 lamb chops
2 red capsicums (cut into 8ths)
2 tsp sesame seeds (toasted)
Olive oil
Salt and pepper

Cucumber and mint yoghurt sauce

1/3 cup greek yoghurt
90g feta (crumbled)
½ lemon (juice and zest)
2 Tbsp mint (finely chopped)
½ small cucumber (finely diced)
Salt and pepper

Zucchini cos salad

1 Tbsp olive oil
½ lemon (juice)
1 tsp dijon mustard
1 head x petite cos (roughly torn)
2 zucchini (shaved)
¼ cup almonds (roasted and roughly chopped)
Pinch of chilli flakes
Salt

Method

Start by marinating the lamb chops. Add the greek yoghurt, garlic, spices, lemon juice, salt and pepper to a medium bowl; mix well, then add the lamb chops. Allow them to marinate while you prepare the sauce and salad.
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To make the cucumber and mint yoghurt sauce add all the ingredients into a medium bowl and mix well to combine. Set aside until you are ready to serve.
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To make the salad, grab a large mixing bowl, add the olive oil, apple cider vinegar, mustard, salt and pepper; whisk to combine. To the same bowl, add the shaved zucchini and cos; toss well to coat in the dressing. Top with almonds and a pinch of chilli flakes. Set aside until serving.
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Heat a BBQ or a griddle pan to high heat. Once hot, add your chops (with excess marinade removed) and the capsicum; cook for about 6-8 minutes on each side until cooked through and deliciously charred.
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Once cooked, place your lamb and charred capsicum on a large plate, drizzle the yoghurt sauce and sprinkle over the sesame seeds; serve alongside the salad.

Variations

Vegetables

You can swap out the salad for some grilled asparagus and/or zucchini, cook at the same time as the lamb and capsicum

Protein

For a vegetarian option, omit the lamb. Grill two eggplants and two capsicums on the BBQ or alternatively you can roast. Roast 1 tin of chickpeas in the same spice mix used in the marinade (1 tsp each of dried oregano, ground cumin, ground coriander, sumac and chilli flakes) for 20 minutes at 200 degrees or until crispy. Once the vegetables are cooked, serve them topped with the yoghurt sauce, sesame seeds and the chickpeas.