Spiced Lamb with Avocado and Yoghurt
Juicy, za’atar-spiced lamb chops, roasted chilli-tomato sauce, creamy Greek yoghurt, avocado, and a sprinkle of fresh herbs and pomegranate!
Ingredients
Lamb
- 1kg lamb chops
- Salt, to taste
- 2 tbsp olive oil
- 1tsp za’atar
- 1tsp sumac
- 2 lemons, 1 zested & juiced, and 1 cut into quarters
Sauce
- 2 banana shallots, peeled and cut in half lengthways (100g net)
- 6 garlic cloves, unpeeled
- 5 red chillis
- 6 plum tomatoes
- 75ml olive oil
- 1 tbsp sumac
- 1 tbsp za’atar
- 2 tbsp pomegranate molasses
To serve
- Mint leaves, parsley, dill and coriander, finely chopped
- 4 tbsp Greek yoghurt
- 1 avocado, chopped
- A few pomegranate seeds
Method
- First, marinate the lamb. In a large bowl, mix the oil, spices, lemon zest and juice and a pinch of salt. Add the lamb, toss to coat, then cover, refrigerate and leave to marinate for at least three hours.
- For the sauce, prepare the vegetables and mix the shallots, garlic, chilli, tomatoes, spices and a tablespoon of the oil in a large tray. Roast in the oven until blackened.
- Once the vegetables are cooked, blitz in a food processor. Finish with the remaining oil and pomegranate molasses.
- Gill the lamb chops for three or four minutes on each side, until they’re cooked through.
- To serve, spoon the yoghurt over a centre of a plate with the back of the spoon, then spoon half the sauce on top. Arrange the chops neatly on top, dot with avocado the rest of the yoghurt, sauce and herbs.
Ingredients
Lamb
- 1kg lamb chops
- Salt, to taste
- 2 tbsp olive oil
- 1tsp za’atar
- 1tsp sumac
- 2 lemons, 1 zested & juiced, and 1 cut into quarters
Sauce
- 2 banana shallots, peeled and cut in half lengthways (100g net)
- 6 garlic cloves, unpeeled
- 5 red chillis
- 6 plum tomatoes
- 75ml olive oil
- 1 tbsp sumac
- 1 tbsp za’atar
- 2 tbsp pomegranate molasses
To serve
- Mint leaves, parsley, dill and coriander, finely chopped
- 4 tbsp Greek yoghurt
- 1 avocado, chopped
- A few pomegranate seeds
Method
- First, marinate the lamb. In a large bowl, mix the oil, spices, lemon zest and juice and a pinch of salt. Add the lamb, toss to coat, then cover, refrigerate and leave to marinate for at least three hours.
- For the sauce, prepare the vegetables and mix the shallots, garlic, chilli, tomatoes, spices and a tablespoon of the oil in a large tray. Roast in the oven until blackened.
- Once the vegetables are cooked, blitz in a food processor. Finish with the remaining oil and pomegranate molasses.
- Gill the lamb chops for three or four minutes on each side, until they’re cooked through.
- To serve, spoon the yoghurt over a centre of a plate with the back of the spoon, then spoon half the sauce on top. Arrange the chops neatly on top, dot with avocado the rest of the yoghurt, sauce and herbs.
