“Herb Marinated Lamb Chops with Za’atar Roasted Potatoes”

This recipe was created with my Dad in mind because he loves lamb so much. He introduced lamb to us as kids and I have been cooking it ever since. Lamb is known for a stronger flavor than beef or pork so it can stand up to strong herbs and spices really well. Big, bold seasonings won’t cover up but enhance lambs tender meat. Lamb is usually pretty expensive when ordered in a restaurant so it makes sense to cook this fine meat in your own kitchen. Whether a veteran of cooking lamb or a newcomer, give my Herb Marinated Lamb Chops with Za’atar Roasted Potatoes a try.

On the day I had prepared this recipe for the grill it rained. The lamb chops had been marinating overnight and I had no choice but to cook them. As much as I love them on the grill, the broiler had to be my method of cooking these flavorful chops along with some fantastic potatoes. I highly recommend either method as the results will be a delicious and memorable meal for you and your family. Marinate your chops overnight and let sit at room temperature for 30 minutes before cooking. Fabulous!

Herb Marinated Lamb Chops with Za’atar Roasted Potatoes

Za’atar Roasted Potatoes are the perfect side dish for lamb chops. Simple and easy to make that you may find yourself making them to serve with any grilled or broiled meat. Cut potatoes in small cubes, toss with Olive oil, Za’atar, sprinkle with salt and black pepper, place in oven, roasting until tender. If you don’t know what Za’atar is and have never used this Middle Eastern or Mediterranean seasoning, let’s talk. I will go as far to say you’ll love it and always have some on hand. I purchase my spices from Penzeys online  and The Spice House.

Za’atar is typically made of dried thyme, oregano, marjoram, sumac, toasted sesame seeds and salt but many variations exist so flavors can vary. Most often this seasoning tastes tangy with a slight nuttiness. The jury is still out on the exact combination and measurement of all ingredients. You can even make Za’atar at home in your own kitchen if you’d like. But most of all, this recipe brings together two of my favorite things, meat and potatoes. This pair is a match made in heaven on any day of the week but Sunday dinner with family would be perfect. Enjoy!

Herb Marinated Lamb Chops with Za'atar Roasted Potatoes
Great Mediterranean Flavor – Herb Marinated Lamb Chops with Za’atar Roasted Potatoes

Herb Marinated Lamb Chops with Za’atar Roasted Potatoes

Herb Marinated Lamb Chops with Za'atar Roasted Potatoes
Perfect Pair – Herb Marinated Lamb Chops with Za’atar Roasted Potatoes
Herb Marinated Lamb Chops with Za'atar Roasted Potatoes
Perfect Side – Herb Marinated Lamb Chops with Za’atar Roasted Potatoes

Herb Marinated Lamb Chops with Za’atar Roasted Potatoes

Herb Marinated Lamb Chops with Za'atar Roasted Potatoes
Sunday Dinner – Herb Marinated Lamb Chops with Za’atar Roasted Potatoes

 

Herb Marinated Lamb Chops with Za’atar Roasted Potatoes

6 – 8 lamb loin chops

1/3 cup Olive oil

1 T. Dijon mustard

2 garlic cloves, finely minced

1 T. fresh thyme leaves, chopped or 1 t. dried thyme, crushed

1/2 t. dried oregano

1 T. fresh rosemary, chopped or 1 t. dried rosemary, chopped

Zest of 1 lemon

1/2 t. ground black pepper

Kosher salt, to taste

In a small bowl, mix all ingredients together except salt. Place lamb chops in a gallon-size Ziploc bag. Pour marinade over chops; close bag. Massage bag to coat chops completely. Place bag in refrigerator and marinate chops at least 8 hours to overnight.

Remove chops from refrigerator and let come to room temperature for about 20 minutes before cooking. Prepare oven broiler, raising oven rack to 4 – 5 inches from heat source.

Season with salt and place chops on broiler rack, cooking 5 – 6 minutes on each side or until instant read thermometer inserted registers 140 – 145 degrees for medium. If using a grill, cook chops about 5 minutes per side. Serve with Za’atar Roasted Potatoes.

 

Za’atar Roasted Potatoes

6 medium Yukon Gold potatoes, cut into ½-inch cubes

3 – 4 T. Olive oil

2 ½ T. Za’atar seasoning

Kosher salt and pepper, to taste

Preheat oven to 400 degrees. Place potatoes in a gallon-size Ziploc bag. In a small bowl, mix Olive oil and Za’atar. Pour oil mixture over potatoes. Close bag and massaging to coat potatoes completely. Line a baking sheet with foil sprayed with non-stick cooking spray, placing potatoes on sheet. Use can also use a shallow baking dish coated with spray. Sprinkle potatoes with salt and pepper. Roast potatoes until fork tender, about 30 to 35 minutes.

 
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