Za’atar Lamb Chops with Minty Yoghurt & Giant Couscous Salad

Mac
Servings

5

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Middle Eastern

Category

Dinner

A fantastic centrepiece to see out the summer. Za’atar, that wonderful blend of toasted sesame, thyme and tangy sumac, was made for lamb, and a quick dusting before grilling gives the chops a herby, savoury crust. A cool minty yoghurt is the perfect foil for the spice, while a pearly giant couscous salad, fresh with herbs and lemon, makes it special on the plate. It’s a relaxed, sharing-style meal that looks far more impressive than the effort involved, and comes together in around 35 minutes. Ideal for one last BBQ before the nights draw in.
Za’atar Lamb Chops with Minty Yoghurt & Giant Couscous Salad

Ingredients

    Fresh & Mains

    • 8–10 lamb chops (cutlets or loin chops)
    • 1 cucumber (half for salad, half optional for yoghurt)
    • 200g cherry tomatoes, halved
    • Large handful fresh mint
    • Large handful fresh parsley
    • 1 lemon
    • Seeds of 1 pomegranate (optional)

    Pantry Staples

    • 2 tsp Za’atar spice blend
    • 2 tbsp olive oil
    • 250g giant (pearl) couscous
    • 300g natural Greek yoghurt
    • 1 clove garlic, crushed
    • Salt and pepper to taste

    For Garnish & Serving

    • A final scatter of za’atar and pomegranate seeds over the salad, and lemon wedges on the table

    Directions

    1. Cook the Giant Couscous: Bring a pan of salted water to the boil and cook the giant couscous for 8–10 minutes until tender with a little bite. Drain, rinse briefly under cold water, and tip into a large bowl.
    2. Season the Lamb: Rub the lamb chops with 1 tbsp olive oil and dust generously with the za’atar and a pinch of salt. Leave to sit while you build the salad.
    3. Make the Minty Yoghurt: Stir together the Greek yoghurt, the crushed garlic, half the chopped mint and a squeeze of lemon. Season to taste and chill until needed.
    4. Build the Salad: Add the halved cherry tomatoes, diced cucumber, the remaining chopped mint and parsley, the juice of the lemon and the remaining olive oil to the couscous. Toss well and season.
    5. Grill the Lamb: Cook the chops on a hot griddle or BBQ for 2–3 minutes per side for pink, a little longer if you prefer them more done. Rest for a few minutes.
    6. Serve: Pile the giant couscous salad onto a platter, top with the za’atar lamb chops, and serve the minty yoghurt alongside for spooning over.

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