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Recipe Detail Page
Za’atar-Crusted Lamb Chops with Carrot Haydari
Winter 2016
Haydari is a thick, yogurt-based Turkish spread similar to tzatziki. While the addition of carrot is unusual, it makes for a satisfying accompaniment to the lamb and its deeply savoury seasonings. Serve the chops with couscous and some oiled and griddled flatbread.
Serves 4
CARROT HAYDARI
2 tbsp (30 mL) olive oil
1 cup (250 mL) firmly packed coarsely grated
carrot (about 1 large)
¼ tsp (1 mL) salt
1 cup (250 mL) Greek yogurt
2 cloves garlic, finely chopped
3 tbsp (45 mL) finely chopped mint
2 cloves garlic
Salt
4 lamb shoulder chops, each ¾ inch (2 cm) thick
Freshly ground black pepper
½ tsp (2 mL) cinnamon
4 tsp (20 mL) za’atar
1 tbsp (15 mL) grape-seed or vegetable oil
1 cup (250 mL) instant couscous prepared according to package directions
Fresh mint leaves to garnish
1 To prepare the haydari, heat the oil in a medium skillet over low heat. Add the carrot, sprinkle the salt over and cook, stirring from time to time, for 5 to 6 minutes or until softened. Turn out into a small bowl and cool to room temperature. Stir in the yogurt, garlic and mint; cover and refrigerate for at least 3 hours to allow flavours to marry (carrot haydari will keep in refrigerator for 4 days).
2 For the chops, finely chop garlic and sprinkle with a generous pinch of salt; using the side of a large chef’s knife, cream to a paste. Rub chops with garlic paste and season with additional salt and freshly ground black pepper. Combine cinnamon and za’atar in a small bowl; sprinkle evenly over both sides of chops and set aside for 30 minutes to warm to room temperature.
3 Heat oil in a large cast-iron skillet over high heat. Cook chops 3 minutes per side for medium. Serve over prepared couscous with a generous dollop of the carrot haydari, and scatter with fresh mint leaves.
Serves 4
