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Grilled Lamb Loin Chops with Za'atar-Spiced Salsa
Recipes
Grilled Lamb Loin Chops with Za'atar-Spiced Salsa
4 servings
2 hours, 35 minutes total (Active 30 minutes)

Ingredients

  • 1 medium yellow onion
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon crushed red pepper
  • ½ bunch + 1 tablespoon fresh cilantro
  • ½ bunch + 1 tablespoon fresh Italian parsley
  • 0.5 oz + 1 tablespoon fresh mint
  • 3 ½ teaspoons za'atar seasoning, divided
  • 1 ½ teaspoons kosher salt, divided
  • ¼ cup + 2 tablespoons extra-virgin olive oil, divided
  • 8 (1-inch-thick) lamb loin chops (about 2 lb)
  • 1 (16 oz) container pico de gallo (or restaurant-style salsa)

Steps

    1. Peel and quarter onion. Place in bowl of food processor: onion, cumin, paprika, allspice, red pepper, ½ bunch cilantro, ½ bunch parsley, 0.5 oz mint, 2 teaspoons za'atar, 1 teaspoon salt, and ¼ cup oil; pulse until pureed. Place lamb in shallow dish and rub with mixture (wash hands). Cover and chill 2 hours (or overnight).
    2. Chop remaining 1 tablespoon each parsley, cilantro, and mint finely; place in medium bowl. Add pico de gallo and remaining 1 ½ teaspoons za’atar and 2 tablespoons oil; stir to combine. Chill salsa until ready to serve.
    3. Preheat grill (or grill pan) on medium-high. Remove lamb from marinade (lamb should be lightly coated); discard any remaining marinade. Place lamb on grill and cook 3–4 minutes on each side until lamb is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer lamb to cutting board and let stand 5–10 minutes before serving; temperature will rise 5–10°F during this time.
    4. Sprinkle lamb with remaining ½ teaspoon salt. Top with salsa and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking lamb, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 540, Total Fat 42g, Sat Fat 14g, Trans Fat 0g, Chol 120mg, Sodium 1180mg, Total Carb 7g, Fiber 1g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%