American Lamb Chops with Za'atar and Olive Oil Dip

Prep Time

15 min

Cook Time

18 min

Total Time

33 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


  • 2 racks American Lamb chops
  • 1/4 cup Greek yogurt
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons Za’atar spice, divided
  • 1 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 pack Ancient Grain Flatout Foldits
  • 1/4 cup Italian seasoning


In a small bowl, combine yogurt, 2 tablespoons oil, 2 tablespoons Za’atar, pepper and salt; mix and set aside. 

Cut the Flatout Foldits in the middle, then cut each side into quarters. Place on a baking tray; drizzle with 1 tablespoon oil and remaining 1 tablespoon Za’atar. Bake at 400°F for about 5 to 7 minutes. 

Rub lamb with the remaining 3 tablespoons oil, then coat with Italian seasoning. 

Heat a large pan big enough to hold at least one rack of lamb; warm on high heat. Place each rack into the pan; sear on each side for a few minutes until brown. Increase the oven temperature to 425°F. Transfer lamb to a baking tray; roast for about 18 to 20 minutes for medium-rare, or 25 to 30 minutes for medium.

Once the lamb has cooked, let it rest covered with foil before slicing into chops. Serve with the Flatout Foldit chips and Za'atar and Olive Oil Dip.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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