Za’atar Lamb Chops

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Za’atar Lamb Chops are a perfect pairing in more ways than one. Za’atar and lamb is a classic combination, and we’ve also paired both fresh and dried herbs in the marinade for maximum flavor. Oregano was the fresh herb of choice for this version, but rosemary, marjoram or a mixture would also be wonderful. Pick your favorite!

Za'atar Lamb Chops


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  1. Jasmine K says:

    Thank you for this recipe! These lamb chops came out divine. So delicious. I do like mine cooked a litltle bit longer though. Just cook your meat at your preference.

  2. Victoria says:

    This is an incredible recipe. We paired it with and it was one of hte best dinners EVER!

  3. Victoria says:

    Finally seeing this response. Looks amazing! Will try this!

  4. Barbara says:

    We served these to a famous Missoula Chef and his wife a year or so ago. ( I think you might know them) 😉

    I am serving them again tonight! The seasoning is amazing thank you!

    I’m going to get the book!

  5. Steve says:

    I used 1 tablespoon Sumac for the marinade, then 1 tablespoon Za’atar for the garnish.
    I know Za’atar has some Sumac in it, but this way gives it a little more citrus fruitiness.

    I also used Aleppo pepper instead of Tellicherry (which is just a large black pepper). Aleppo gives it a rounder flavor, but with a substantial kick behind it.

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