Lamb chops with grilled vegetables
Pair grilled lamb chops with roasted vegetables and a beautiful Labneh yoghurt dressing made by combining a herby yoghurt, lemon, Country Range Olives, Pistachios and Pine Nut Kernels to create a dressing that can complement almost any dish.
Step 1To make the zaatar
Step 2Toast the sesame seeds then add the dried oregano, dried marjoram, ground sumac, ground cumin and 1tsp sea salt and mix together.
Step 3Dust the lamb chops with the zaatar.
Step 4Next make the Labeneh yoghurt.
Step 5Lightly toast the pistachios and pine nuts, then add with the chilli flakes, chopped tomatoes, red onion, pitted and chopped green olives, chopped fresh oregano, chopped parsley, lemon zest, garlic, olive oil and a pinch of sea salt to the natural yogurt and mix well.
Step 6Chop the pepper into chunks and cut the remaining tomato into 8 pieces.
Step 7Place the lamb chops in a grill tray with the vegetables.
Step 8Sprinkle with 25ml olive oil and then season with salt.
Step 9Grill under a hot grill for 2 mins.
Step 10Turn the lamb chops and grill for a further 2 mins.
Step 11Place on a plate to rest.
Step 12Serve with the labeneh yoghurt.
- 4 Lamb chops
- 1 Pepper
- 4 Tomatoes
- 125 ml Country Range olive oil
- 4 tsp Country Range sesame seeds
- 1 tbsp Country Range dried oregano
- 4 tsp Country Range dried marjoram
- 4 tsp Ground sumac
- 1 tsp Sea salt
- 4 tsp Country Range ground cumin
- 900 g Natural yoghurt
- 20 Country Range green olives
- 1.5 tbsp Fresh oregano
- 1 tbsp Chopped parsley
- 2 Grated zest of lemons
- 1 Crushed garlic clove
- 20 g Country Range pistachios
- 20 g Country Range pine nuts
- 0.5 tsp Chilli flakes
- 0.5 Red onion
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