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October 8, 2019

American Lamb Za'atar Panzanella Salad


Recipe Provided By
The Curious Plate
Prep Time

15 min

Cook Time

40 min

Total Time

55 min



American Lamb Za'atar Panzanella Salad


  • 1 large baguette, cut into 3/4-inch cubes
  • 1/4 cup olive oil plus more for drizzle
  • Salt and pepper, to taste
  • 2 boneless American Lamb steaks (1/2 pound each)
  • 2 teaspoons Za’atar seasoning
  • 2 cups grape tomatoes, halved
  • 1 cup sliced cucumber
  • 1/2 cup fresh peas
  • 2 tablespoons red onion, sliced thinly
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon red wine vinegar
  • Crumbled feta, for garnish


Spray a large baking sheet with nonstick cooking spray. Place baguette cubes on the baking sheet; drizzle tops with oil, salt and pepper. Bake at 275°F for 20 to 25 minutes until slightly golden brown; remove the cubes and set aside.  Increase oven temperature to 400°F. 

Season each side of lamb steaks with 1/2 teaspoon Za’atar seasoning, salt and pepper. In a large cast-iron skillet over medium-high heat, heat a little oil; sear steaks 2 to 3 minutes on each side or until a nice crust has appeared. Remove skillet from heat; place in 400°F oven and continue to cook about 7 minutes or until a thermometer reads 160°F for medium. Remove skillet from oven; place steaks on a cutting board to cool. 

In a large bowl, combine baguette cubes, tomatoes, cucumber, peas, onion, basil and mint. In a small bowl combine 1/4 cup olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad; toss. Place the salad on a serving tray.  Cut cooled lamb steaks into 1-inch cubes; place atop salad and garnish with feta.

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

American Lamb Za'atar Panzanella Salad
American Lamb Za'atar Panzanella Salad
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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