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Grilled lamb chops with rosemary and cherry tomatoes
Serves 4 Starters and mains
Ingredients
- 12 lamb chops, trimmed of some of the excess fat
- 1 x quantity za’atar-style marinade
- 4 sprigs small cherry tomatoes on the vine (around 20 tomatoes in total)
- flat-leaf parsley sprigs, to garnish
- mixed rice pilaf, to serve
- chopped salad, to serve
Za’atar-style marinade
- 2tbsp toasted sesame seeds
- 1tsp cumin seeds
- 2tbsp dried oregano
- 4tbsp extra virgin olive oil
- grated zest and juice 1 lemon
Method
Heat the grill to high, or prepare the charcoal barbecue and brush the grill rack with oil. In a large, shallow dish, place the lamb chops and rub all over with half of the marinade. Cover and allow to stand at room temperature for 30 minutes.
Gently rub the cherry tomatoes, still on the vine, with the remaining marinade. Place the lamb on the grill or over the hot charcoal and grill for around 3 minutes on each side. Transfer to a large serving platter, cover with a tent of foil and allow to rest for 5 minutes.
Place a cooling rack over the grill or barbecue rack, brush with oil once more, add the tomatoes and season well. They will char almost immediately so remove them quickly and place over the lamb chops. Sprinkle with sea salt flakes, scatter with parsley and serve.
Za'atar- style marinade;
Lightly crush the toasted sesame seeds and the cumin seeds in a pestle and mortar. Combine the seeds with the dried mint, oregano, extra virgin olive oil and the grated zest and juice. Set aside until needed.
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