Lamb chops with zaatar and roasted eggplant

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

Gluten-Free Low-Carb
schedule Prep (min)
20
whatshot Cook (min)
30
timer Total (min)
50
account_circle Servings
4
590 kcal
Par portion
44.0 g
Lipides
40.0 g
Protéines
4.0 g
Glucides nets
Ingredients
lamb chops lamb chops
zaatar zaatar
eggplants cut into slices eggplants cut into slices
olive oil olive oil
salt and pepper 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
Yes, marinating overnight will enhance the flavors.
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Tara Shah United Kingdom

Chef Tara Shah

United Kingdom

Fusion-Home

Family-friendly recipes that blend home cooking with international flavors, adjusted for low-carb diets.

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