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Recipe Provided By
Chef Alexi Mandolini
Servings

50

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 3 pounds American Lamb loin
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sumac
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3 garlic cloves, minced
  • 2 cups Labneh (Recipe Follows)
  • 50, 2-inch Crispy Pita Rounds (Recipe Follows)
  • For garnish:  Mint leaves, torn 

Labneh (makes about 2 cups):

  • 24 ounces plain whole milk yogurt
  • 2 teaspoons kosher salt 

Crispy Pita Rounds (makes 50 each):

  • 10 pitas, 6-inch round
  • 2 tablespoons olive oil
  • Kosher salt, to taste

Directions

Rub lamb loin with oil. In a small bowl, combine thyme, coriander, cumin, sesame seeds, sumac, salt and pepper to make Za’ater spice blend. Rub Za’atar spice blend and garlic over the lamb. Over medium-high heat, heat skillet; sear lamb loin on all sides until golden brown. Roast lamb at 375°F until medium rare. Allow lamb loin to rest; slice thin. 

For the Labneh:  Line a large strainer with cheesecloth. Place yogurt in cheesecloth; sprinkle with salt. Gather corners of cheesecloth to cover the yogurt. Twist the cheesecloth tightly and tie to a wooden spoon allowing the wrapped yogurt to hang over the strainer. Set in fridge for 24 to 48 hours. Remove labneh from cheesecloth and discard whey.

For the Crispy Pita Rounds:  Cut pita rounds into 50 mini pitas using a 2-inch round cutter. Arrange the pitas on a parchment-lined baking sheet; brush pitas with oil and season with salt. Bake for 7 to 9 minutes at 425°F until golden brown and crisp.

To serve:  Place a slice of lamb and dollop of labneh on each crispy pita round. Garnish with torn mint.


Chef Tips:

  • Za’atar spice blend can be stored for up to 6 months in an airtight container.
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Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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