Ingredients
- •6 lamb loin chops or 8 rib chops (about 1.5 inches thick)
- •2 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •3 tbsp za'atar spice blend
- •2 tbsp extra virgin olive oil
- •2 tbsp neutral oil for searing
- •For labneh plate:
- •1 cup labneh (or thick strained Greek yogurt)
- •1 tbsp extra virgin olive oil
- •¼ tsp kosher salt
- •For garnish:
- •¼ cup pomegranate seeds
- •2 tbsp toasted pine nuts
- •Fresh mint leaves
- •Flaky sea salt
- •Extra virgin olive oil for drizzling
- •Warm pita bread for serving
Instructions
Season lamb chops with kosher salt and pepper.
Place in vacuum-seal bags in a single layer.
Seal and preheat sous vide bath to 132°F (56°C).
Submerge bags and cook for 2 h.
When the cook is done, remove chops and pat completely dry.
Mix za'atar with 2 tablespoons olive oil to form a paste. Press onto both sides of each chop.
Heat neutral oil in a cast iron skillet over high heat until smoking.
Sear chops 45–60 sec per side until the za'atar crust is deeply toasted and fragrant.
Sear the fat cap edges by holding chops upright with tongs for 30 sec.
Let rest 3 min.
While chops rest, spread labneh in a thick layer across a serving platter. Drizzle with olive oil and sprinkle with salt.
Arrange seared chops on the labneh.
Scatter pomegranate seeds and toasted pine nuts over the plate.
Tear fresh mint leaves across the top and finish with flaky sea salt and a generous pour of olive oil.
Serve with warm pita bread for scooping the labneh.
Notes
- •Za'atar goes on AFTER sous vide and BEFORE searing — coating before the bath would wash it off
- •Don't skimp on the sear time — the za'atar needs direct heat to release its aromatic oils
- •Labneh should be at room temperature for the best texture on the plate
- •This is a sharing plate — serve it family-style in the middle of the table