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Grilled lamb chops with tzatziki sauce and fresh dill on a white plate.
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5 from 1 vote

Za'atar and Sumac Rack of Lamb with Herb Yogurt Sauce

THIS za’atar + sumac rack of lamb with herb yogurt sauce may be my new favorite recipe. Super tender and a tangy marinade from the sumac!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Middle Eastern
Servings: 4
Author: Lindsey Baruch

Ingredients

  • 1 rack of American Lamb
  • 1 tablespoon za'atar
  • 3 tablespoons sumac
  • 2 tablespoons paprika
  • 2 tablespoons pepper
  • 2 tablespoon pepper
  • 1 tablespoon salt
  • 2 tablespoons garlic powder
  • ⅕ cup olive oil

Green Herb Yogurt Sauce

  • ½ cup cilantro
  • ½ cup dill
  • 1 juice of lime
  • 2 garlic cloves
  • ½ cup greek yogurt
  • 1 tablespoon oil
  • salt and pepper to taste

Instructions

  • Preheat your oven to 400 degrees. Next, make your yogurt sauce by blending your cilantro and dill first until chopped. Add your yogurt, lime juice, garlic, oil and salt and pepper. Blend and set aside.
  • To make your lamb, mix za’atar, sumac, paprika, pepper, salt, garlic powder and oil in a bowl. Spread the mixture all over the lamb and let marinate for 30mins-overnight.Heat a skillet with a drizzle of oil and let it get really hot. Sear your lamb for 5-6 minutes on each side until charred on medium-high heat.
  • After, place in the oven for 15-20 minutes. Let rest for 10-15 minutes and slice to make into chops. Serve with your herb yogurt sauce.

Nutrition

Calories: 190kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 1765mg | Potassium: 320mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2388IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 3mg