Pan Seared Lamb Chops with Feta Mint Sauce and Za’atar Flatbread
To make pan-seared lamb, I use lamb rib chops from the rack–not to be confused with lamb loin chops, which look like mini-T-bone steaks. The rib chops' tender and flavorful meat requires little fuss, and their extra small size means they cook in mere minutes.
Servings: 4
Ingredients
For the Yogurt, Feta, and Mint Sauce (optional)
- 4 ounces feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 teaspoon lemon zest
- 1 1/2 tablespoon fresh lemon juice
- 1 garlic clove, grated
- 1 tablespoon fresh mint, minced
- Kosher salt
- Freshly ground black pepper
For the Seasoned Flatbread (optional)
- 4 pita bread (homemade or store bought)
- Extra virgin olive oil
- Za’atar
For the Lamb Chops
- 8 lamb rib chops (3/4-1-inch thick), trimmed
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- Extra virgin olive oil, for pan-searing
- 3 medium garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 medium lemons, one sliced, one zested
Instructions
- Get ready. Preheat your oven to 350°F. Line a sheet tray with parchment paper.
- Make the yogurt sauce. In a medium bowl, crumble the feta cheese and mash it up with the help of a fork. Add the yogurt, olive oil, lemon zest, lemon juice, garlic, and mint. Season to taste with salt and pepper. Cover and set aside in your fridge while you season the pita and prepare the lamb.
- Prep the herbed pita bread. Place the pita on the prepared baking sheet and brush the top with a thin layer of olive oil. Sprinkle with a big pinch or two of za’atar. Set aside.
- Prepare the lamb chops and infuse the oil. Remove the lamb chops from the refrigerator, pat dry, then season on both sides with salt, oregano, and pepper. Place a large, heavy-bottomed, 12-inch skillet (or better, a cast-iron skillet if you have it) over medium heat. When the skillet is very hot, add enough olive oil to cover the pan (about 1/4 cup), the smashed garlic cloves, thyme, and rosemary. Cook for 1 minute to infuse the oil with garlic and herb flavor.
- Pan-sear the lamb. Increase the heat to medium-high. Add the lamb chops to the skillet, nestling them between each other so they are in a single layer. Cook for about 2-3 minutes on the first side, so they get a nice golden-brown color. Turn on the other side and cook for another 2 minutes, until the internal temperature reaches 135°F with an instant-read thermometer. If your chops are thick you may need an additional minute or two. If your garlic and herbs start to burn while the lamb chops are cooking, spoon them on top of the lamb chops as they cook.
- Rest. Transfer to a platter, drizzle with the pan juices, scatter the garlic and the herbs over them, and cover with foil. Set aside to rest. During this time the internal temperature will increase to a final internal temperature of at least 5°F and up to 10°F.
- Meanwhile, finish the herbed flatbread and sear the lemon. Place the prepared flatbread in the oven to lightly toast until just warmed through, about 5 minutes. Return the pan to medium heat and add the lemon slices. Sear for a couple of minutes on each side, then add them to the platter with the lamb chops.
- Finish and serve. Remove the yogurt sauce from the fridge and drizzle with olive oil. Depending on the size of the flatbreads, cut them into large wedges, about 8 pieces per flatbread. Sprinkle the lamb chops with the lemon zest and serve warm, passing around the flatbread and yogurt sauce for spooning over everything.
Notes
- Shop this Recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oils and za'atar used in this recipe.
- Even if cooking for two people make the whole recipe. Leftovers can be refrigerated in an airtight container for up to three days and can be reheated gently in a low oven until just heated through.
- The Yogurt, Feta cheese and Mint sauce is a great addition to this recipe and you can make it several days in advance. If you do not have the time to make it, serve the lamb with any other creamy spread you might have on hand. You can even use some plain yogurt seasoned with za’atar and a drizzle of olive oil – it would work very well!
- As far as the seasoned flatbread is concerned, use your favorite; homemade, store bought, pita, chapati or naan are all great accompaniments to the lamb!
- These thin and slender chops (also known as “lamb pops”), cook quickly in a hot cast iron pan. If you cannot find these, you can also use lamb loin chops, but you will have to adjust cooking time as loin chops are thicker than the rib chops used in this recipe.
- The nutritional calculation does not include the pita bread.
Nutrition
Calories: 506.7kcal | Carbohydrates: 2.9g | Protein: 51.9g | Fat: 30.6g | Saturated Fat: 11.7g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 12.3g | Trans Fat: 0.003g | Cholesterol: 175.6mg | Sodium: 1222.3mg | Potassium: 668.6mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 174.4IU | Vitamin C: 3.5mg | Calcium: 200.5mg | Iron: 4.1mg
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