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

Serves 4

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.