Pome­gran­ate and za’atar lamb chops with le­mon, mint and yo­gurt

Serves 4

Living Etc - - ENTERTAINING ⁄ ETC -

12 lamb chops, kept in sec­tions of 3, French trimmed (ask your butcher to do it) 2tbsp sun­flower oil

*3–4tbsp pome­gran­ate mo­lasses

2tsp za’atar 1tsp chilli flakes

1tsp salt Hand­ful of pome­gran­ate seeds For the yo­gurt mix 250g greek yo­gurt grated zest and juice of 1 le­mon Pinch of dried mint 1 gar­lic clove, grated

Pinch of salt olive oil, to driz­zle

Pre­heat the oven to 210°C/fan 190°C /Gas 7.

Sear the lamb racks in the oil in a hot pan to ren­der down some fat. This will help colour the meat as well. Once they have taken on a lit­tle colour, place them on a bak­ing tray and rub them with the pome­gran­ate mo­lasses, za’atar and chilli and sea­son with salt. Make sure the rub is all over the lamb so it is evenly flavoured.

Place in the hot oven and cook for a fur­ther 10–12 min­utes, de­pend­ing on how well done you like your meat. You can cook it for longer if you pre­fer it more well done, but I like mine to be pink.

While the lamb is cook­ing, com­bine all the yo­gurt in­gre­di­ents in a bowl, mix­ing well, then spread over the base of your serv­ing dish and driz­zle with olive oil.

Re­move the lamb from the oven, cut into chops and ar­range on top of the yo­gurt. Scat­ter over a hand­ful of pome­gran­ate seeds and serve with a dol­lop of the yo­gurt.

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