The earthy Middle Eastern spice blend za’atar is a trendy flavour this year.
Za’atar lamb with grapefruit salad
- 8 lamb loin chops
- 1 tbsp za’atar (see note below)
- 1 tbsp sesame seeds
- 1/2 tsp salt
- 2 pink grapefruits
- 4 cups (packed) baby spinach
- 1/4 cup coarsely chopped parsley
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp honey
Preheat broiler. Arrange lamb loin chops on a parchment-lined baking sheet. Combine za’atar with sesame seeds and salt. Sprinkle over lamb chops. Broil in top third of oven until a thermometer inserted into thickest part of lamb reads 140F for rare, 5 to 7 minutes.
Remove segments from grapefruits, reserving juice separately. Toss baby spinach with grapefruit segments, parsley and pine nuts in a large bowl.
Whisk 3 tbsp reserved grapefruit juice with olive oil, water, apple cider vinegar and honey in a medium bowl. Drizzle salad with dressing just before serving.
Prep: 20 minutes. Total: 25 minutes. Serves 4. 421 calories per serving.
More on za’atar: This earthy Middle Eastern spice blend is the flavour of the year. Make your own by mixing 3 tbsp thyme with 3 tbsp sesame seeds, 2 tsp sumac or lemon zest, and 1/2 tsp kosher salt.
Courtesy Claire Tansey
Photo credit: Erik Putz
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