Lamb chops with zaatar and roasted eggplant

Zaatar-marinated lamb chops served with oven-roasted eggplant; fragrant and low-carbohydrate dish.

Ingredients

lamb chops

zaatar

eggplants cut into slices

olive oil

salt and pepper

Instructions

1. Prepare the marinade by mixing the zaatar with 1 spoon of olive oil; brush the chops and leave to marinate for 30 minutes if possible.
2. Preheat the oven to 200°C and roast the eggplant slices brushed with oil for 18–22 minutes until tender and lightly caramelized.
3. Heat a grill pan over high heat; sear the chops 3–4 minutes per side depending on thickness and desired doneness.
4. Leave to rest for 3 minutes then serve the chops on a bed of roasted eggplant, drizzle with olive oil and sprinkle with a little extra zaatar.

Variants

• Replace the zaatar with a mixture of Provençal herbs to vary the aromatic profile.

Tips

• Do not overcrowd the pan to obtain a nice browning; let sit to distribute juices.

FAQ