Guest chef

Stevie Parle

Stevie Parle trained at The River Cafe, Moro and Petersham Nurseries and is now the owner-chef of three restaurants, including Dock Kitchen in west London. Stevie has written several cookbooks, including Spice Trip (Square Peg, £20) and has won multiple accolades for his restaurants and writing.

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Zaatar lamb chops with salted yogurt, sweet herbs and pomegranate molasses

  • Serves 4
  • Total time 20 mins, plus straining time
0.0/5 rating (0 votes)
Zaatar lamb chops with salted yogurt, sweet herbs and pomegranate molasses
Zaatar lamb chops with salted yogurt, sweet herbs and pomegranate molasses

step by step

  • 1A few hours before you want to eat, line a sieve or colander with a clean kitchen cloth. Rinse the cloth with boiling water from the kettle, then sit the sieve over a bowl. Stir ½ teaspoon sea salt into the yogurt and tip it into the lined sieve to drain. Cover with clingfilm and set aside in the fridge to drain for at least 3 hours.
  • 2When ready to serve, heat a barbecue or griddle pan until hot. Drizzle a little olive oil onto the lamb, season and sprinkle with half the zaatar and the chilli flakes.
  • This would be delicious with crisp roasted potatoes or flatbreads, or serve it with cooked spelt that has extra herbs mixed through it.
  • 3Cook the lamb chops for 3-5 minutes on each side until well browned on the outside but still pink inside. Mix the remaining zaatar with the extra-virgin olive oil and a pinch of salt.
  • 4Spread the thickened salted yogurt over a plate, top with the lamb chops and drizzle over the zaatar oil and the pomegranate molasses. Sprinkle over the herbs and serve with lemon wedges.
  • Recipe by Stevie Parle

    Recipe photograph by Martin Poole

Get ahead

Strain the salted yogurt at least 3 hours ahead of eating, or up to 2 days ahead.

You will need

  • sea salt
  • 250ml full-fat natural yogurt
  • olive oil, for drizzling
  • 8 lamb chops
  • 4 tsp zaatar
  • a pinch of crushed dried chilli flakes
  • 2 tbsp extra-virgin olive oil
  • 1-2 tbsp pomegranate molasses
  • a few sprigs each of mint, basil, dill and parsley, leaves only
  • 1 lemon, quartered

+ Nutritional Information