ZA'ATAR-SPICED LAMB CHOPS WITH CHARRED LEMON YOGURT

Za'atar-Spiced Lamb Chops with Charred Lemon Yogurt image

Provided by Elena Besser

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 bone-in lamb loin chops (about 3 pounds; see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon za'atar
2 lemons, halved
6 tablespoons neutral oil, such as canola or vegetable oil
1 bunch scallions (about 8)
1 cup Greek yogurt
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup fresh mint leaves, optional

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.