Za'atar Roasted Lamb Chops Recipe

Lamb is the traditional main course for spring religious holidays. Big roasts, legs or frenched racks are so holiday-worthy. But what if it's only a celebration for two? There's no reason not to buy a few lamb chops and do, by all means, ask the butcher to french the bones because we're being fancy and all. While you're chatting up your butcher, ask him or her where their lamb comes from. New zealand lamb is more commonly found and slightly less expensive than american lamb. New zealand lambs are typically pasture-raised and contain slightly less fat and marbling. The taste is a bit more gamey than their american, grain-fed cousins. I'm not a big fan of game meats so i prefer the american lamb but choose your preference. We've never been much for the typical mint sauce that often accompanies lamb but za'atar is a great match. Get your pan screaming hot so that you'll get a great sear on the outside of each lamb chop. Then just finish cooking them in the oven to whatever degree of doneness you like. Serve with some mashed potatoes, to take advantage of the pan gravy, and you have a holiday-worthy meal for two that was quick and easy to make.