Lamb Chops a la Plancha

Labneh, Za'atar, Heirloom Tomatoes

Chef Michael Schwartz of Michael's Genuine Food & Drink | Miami
Yield: 4 servings

Adapted by StarChefs | February 2021

INGREDIENTS:

Labneh:
1 tablespoon salt
2 cups Greek yogurt
1 lemon, zested and juiced
2 tablespoons extra virgin olive oil

Lamb:
2 Aussie lamb racks, cut into single-bone chops
Olive oil
2 tablespoons kosher salt
¼ cup za'atar

Heirloom Tomato Salad:
2 cups medium-diced heirloom tomatoes
1 cup seeded and medium-diced English cucumber
½ cup small-diced red onion
3 tablespoons red wine vinegar
¼ cup extra virgin olive oil
3 tablespoons kosher salt
1 teaspoon ground black pepper

To Assemble and Serve:
¼ cup picked dill
¼ cup picked mint
¼ cup chives, cut into 1-inch batons
Extra virgin olive oil

METHOD:

For the Labneh:
Mix salt into the yogurt, then line either a kitchen towel or cheesecloth in a strainer and set it over a bowl. Pour the yogurt into the cheesecloth cover, and allow to drain overnight in the fridge. The next morning, remove from cheesecloth and mix in the lemon zest, lemon juice, and oil. Store in refrigerator for up to 5 days.

For the Lamb:
Season both sides of lamb with a drizzle of olive oil, salt, and za’atar. Preheat a cast-iron skillet over medium-high heat. Drizzle a small amount of oil into the pan. Once you see small wisps of smoke rising, cook the lamb in batches without overcrowding the pan. Sear lamb for 2 minutes on one side, then flip and cook for an additional 2 minutes. Remove from pan and repeat until all chops are cooked. Let rest. 

For the Heirloom Tomato Salad:
Combine all ingredients in a mixing bowl. Set aside. 

To Assemble and Serve:
In a small bowl, combine all herbs and set aside. Spread the Labneh on the base of a large serving plate. Arrange the Lamb on the Labneh, then spoon over the Heirloom Tomato Salad. Garnish with picked herbs and a nice drizzle of olive oil. 

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