Za'atar Lamb Chops

Smoked Eggplant, Cucumber, Preserved Lemon, and Labneh

Chef Suzanne Goin of A.O.C. | Los Angeles

Adapted by StarChefs | June 2021

INGREDIENTS:

Za'atar:
1 tablespoon dried thyme
1 tablespoon sumac
1 tablespoon cumin, toasted and ground
1 tablespoon coriander, toasted and ground
1 tablespoon sesame seeds, toasted
½ teaspoon kosher salt
¼ teaspoon Aleppo pepper
¼ teaspoon black pepper

Charred Eggplant:
10 pounds Japanese or Thai eggplants, halved
Garlic, crushed
Salt
Black pepper
¼ cup tahini
Zest and juice of 2 lemons

Cucumber and Preserved Lemon Salad:
½ cup diced shallot
½ cup lemon juice
3 preserved lemons, flesh removed and finely diced
1 cup extra virgin olive oil
½ teaspoon black pepper
Salt
Cucumber, sliced
Purslane, sliced

To Assemble and Serve:
1 rack of Australian lamb, cut into chops
Labneh
Mint
Parsley

METHOD:

For the Za’atar:
Place all spices in a bowl and mix together well. 

For the Charred Eggplant:
Season eggplant with garlic, salt, and pepper then char over coals. Once the eggplant is cool enough to handle, scoop out the inside and place in a bowl. Whisk in tahini and lemon zest and juice. Adjust seasoning with more salt and pepper.

For the Cucumber and Preserved Lemon Salad:
Place shallots, lemon juice, preserved lemons, oil, and pepper in a bowl and whisk to combine. Add salt if needed. In a separate bowl, combine cucumbers and purslane then toss with preserved lemon vinaigrette. Set aside.

To Assemble and Serve:
Season lamb with Za’atar then grill. Serve with labneh, spooning on more vinaigrette so it melts into the labneh. Add Charred Eggplant and Cucumber and Preserved Lemon Salad. Garnish with mint and parsley.

---