Za'atar Grass-Fed Lamb Chops
with Homemade Baba Ganoush & Tabbouleh
Cooking time
35 minutes
Servings
2/4
Calories
840 /serving
This homemade baba ganoush is so good, you may never go store-bought again. The warm creamy eggplant spread sets an haute tone for Middle Eastern plates featuring lamb T-bones with an earthy, herby, lemony za’atar mix, and a tabbouleh salad brightened with watermelon radish.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Watermelon radish
- 1 Lemon
- 2 Eggplants
- 14g Parsley
- 2 Cucumbers
- 30ml Mayonnaise
- 15ml Tahini
- 15g Minced roasted garlic
- 80g Bulgur
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Eggs • Sesame • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Peeler
Total Fat
38 g
Saturated Fat
6 g
Sodium
700 mg
Total Carb
54 g
Sugars
10 g
Protein
79 g
Fibre
15 g
Preparation
Cook the bulgur
- Preheat the oven to 450°F.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Roast the eggplants
- Meanwhile, halve the eggplants lengthwise; pierce the skin multiple times all over the surface.
- On a lined sheet pan, toss the eggplants with a drizzle of oil and S&P.
- Arrange, skin-sides down, and roast, 18 to 20 min., until softened.
- Transfer to a cutting board and let cool.
Make the tabbouleh
- Meanwhile, finely chop the parsley leaves and stems.
- Peel and cut the watermelon radish into matchsticks.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Juice the lemon.
- In a medium bowl, combine the bulgur, watermelon radish, cucumbers, parsley, all but 1 tsp of the lemon juice (double for 4 portions), a drizzle of oil and S&P.
Cook the lamb
- Pat the lamb dry; season with ⅔ of the za'atar and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
Make the baba ganoush
- Meanwhile, scoop out the flesh of the eggplants; finely chop the flesh.
- In a medium bowl, combine the eggplants, garlic, mayo, tahini, remaining lemon juice and za'atar, and S&P.
Plate your dish
- Divide the baba ganoush between your plates and spread out in a circular motion.
- Top with the lamb and a spoonful of the tabbouleh.
- Serve the remaining tabbouleh on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
