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 za'atar, toast the sesame seeds then add the dried oregano, dried marjoram, ground sumac, ground cumin and 1 tsp sea salt and mix together.
Step 2Dust the lamb chops with the za'atar.
Step 3Next make the Labeneh yogurt.
Step 4Lightly 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 5Chop the pepper into chunks and cut the remaining tomato into 8 pieces.
Step 6Place the lamb chops in a grill tray with the vegetables.
Step 7Sprinkle with 25ml olive oil and then season with salt.
Step 8Grill under a hot grill for 2 minutes.
Step 9Turn the lamb chops and grill for a further 2 minutes.
Step 10Place on a plate to rest.
Step 11Serve with the labeneh yogurt.
- 4 lamb chops
- 1 red pepper
- 4 tomatoes
- 125 ml Country Range Olive-Pomace 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 Country Range Natural Yogurt
- 20 Country Range Pitted Green Olives
- 1.5 tbsp fresh oregano
- 1 tbsp parsley, chopped
- 2 lemons, grated zest
- 1 garlic clove, crushed
- 20 g Country Range Pistachio Nuts
- 20 g Country Range Pine Nuts
- 1/2 tsp Chilli flakes
- 1/2 red onion
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