ZA'ATAR-SPICED LAMB CHOPS WITH CHARRED LEMON YOGURT
Steps:
- Pat the lamb dry with paper towels and season both sides with salt and the 1/4 cup za'atar. Set aside on a baking sheet.
- Cut one lemon half into 5 thin slices and set aside.
- Heat 2 tablespoons of the neutral oil in a large cast-iron or other heavy-bottomed skillet over high heat until almost smoking. Add the scallions, lemon slices and lemon halves cut-side down. Season with salt and cook, flipping the scallions and lemon slices, until charred and softened, 4 to 5 minutes. Set aside to cool. Wipe out the skillet with a paper towel.
- Add the remaining 4 tablespoons neutral oil to the same skillet and heat over high heat until shimmering, about 1 minute. Add the lamb chops and cook until browned, 3 to 4 minutes per side. Turn the chops so the fatty edge of each makes direct contact with the hot skillet and cook until seared, about 1 minute longer. Set the lamb aside to rest.
- Meanwhile, remove the seeds from the lemon slices and finely chop the lemon slices. Transfer to a medium bowl. Finely chop the scallions and add to the bowl along with the remaining 1 tablespoon za'atar, the juice of 1 charred lemon half, the yogurt and 1/2 cup olive oil. Season with salt and pepper and stir together. Taste and adjust the seasoning.
- Spoon the charred lemon yogurt onto a platter, top with the lamb chops, drizzle with olive oil and garnish with mint, if using. Serve with the remaining charred lemon halves and enjoy.
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