Chef Suzanne Goin of A.O.C. Za’atar Lamb Chops, Eggplant, Cucumbers, Preserved Lemon, Labneh
- Prep time 30Min
- Cook time 20Min
- Technique Grill
- Meat Lamb
- Cut Rack
- Serves 0
This dish is a perfect balance of smoky, fresh, and tangy flavors, with the boldness of Za'atar seasoning elevating the Australian lamb. The addition of the charred eggplant and cucumber-preserved lemon salad adds a Middle Eastern flair that will shine on any menu. Enjoy!
Ingredients
For the Za'atar:
- 1 tablespoon dried thyme or oregano
- 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
For the Charred Eggplant:
- 10 pounds Japanese or Thai eggplants, halved
- Garlic, crushed
- Salt
- Black pepper
- ¼ cup tahini
- Zest and juice of 2 lemons
For the 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 (to taste)
- Cucumber, sliced Purslane, sliced
For Assembly:
- 1 rack of Australian lamb, cut into chops
- Labneh (strained yogurt)
- Fresh mint (for garnish)
- Fresh parsley (for garnish)
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 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.
