Grilled lamb loin chops seasoned with Za’atar, a Mediterranean blend of sumac, thyme, sesame and salt. Cook them on the grill or make them in the air fryer!

Za’atar Lamb Chops

Tender lamb chops, coated in Middle Eastern Za'atar, cook in minutes on the grill and become a simple, exotic, classy appetizer.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: American, Armenian
Keyword: grilled lamb chops, lebanese, lebanese lamb chops, middle eastern lamb chops, za atar lamb, Za’atar Lamb Chops
Servings: 4
Calories: 206kcal

Ingredients

  • 8 Lamb loin chops,  trimmed (about 3.5 oz each bone-in)
  • 3 Cloves garlic,  crushed
  • 1 tsp. Olive oil extra-virgin
  • ½ Fresh lemon
  • tsp. Kosher salt
  • 1 Tbsp. Za’atar
  • fresh ground pepper, to taste

Instructions

Grill or Broil

  • Rub the lamb chops with oil and garlic.
  • Squeeze the lemon over both sides, than season with salt, zatar and black pepper.
  • Grill on an outdoor grill or indoor grill pan over medium-high heat to desired liking, about 4 to 5 minutes on each side or broil in the oven on the top rack, 4 to 5 minutes on each side.

Air Fryer

  • Rub the lamb chops with oil and garlic.
  • Squeeze the lemon over both sides, than season with salt, zatar and black pepper.
  • Preheat the air fryer to 400F. In batches in an even layer, cook to desired liking, about 4 to 5 minutes on each side.
  • Nutritional info is based off of chops Having 2 1/2 oz. raw meat on each bone

Notes

Nutritional info is based off of chops Having 2 1/2 oz. raw meat on each bone
Serving: 2 chops

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories206
  • % Daily Value *
  • Total Fat 8g 13%
    • Saturated Fat 3g 15%
  • Cholesterol 91.5mg 31%
  • Sodium 441.5mg 19%
  • Total Carbohydrate 1.5g 1%
    • Dietary Fiber 0.5g 2%
    • Sugars 0.5g
  • Protein 29g 58%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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