60 minutes
Tender lamb chops coated in za'atar seasoning, roasted alongside potatoes and served with a medley of artichokes, olives, and tapenade.
Fingerling Potatoes, halved
0 lb
tablespoons
teaspoons
Za'atar
tablespoons
Lamb Racks, small racks
0 lb
Artichoke Hearts, drained
0 cans
Tapenade
tablespoons
Flat Leaf Parsley, chopped
bunch
Mint, chopped
bunch
1. Preheat and Prepare Potatoes
Preheat your oven to 450ºF. In a medium bowl, toss the halved fingerling potatoes with olive oil and half a teaspoon of salt. Arrange them on a sheet pan, cut side down.
2. Prepare Lamb
In a small bowl, mix za'atar with one and a half teaspoons of salt. Rub the small racks of lamb thoroughly with the za'atar mixture.
3. Roast Lamb and Potatoes
Place the za'atar-rubbed lamb racks alongside the potatoes on the sheet pan. Roast in the oven for 30 minutes, then broil on low for 3 to 5 minutes to form a crust on the lamb.
4. Combine Vegetables
Combine the roasted potatoes with the drained artichoke hearts and tapenade in a medium bowl, then sprinkle with chopped parsley and mint leaves.
5. Rest and Serve Lamb
Let the lamb rest for at least 15 minutes after removing from the oven. Carve into chops and serve alongside the vegetable medley.
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