Lamb chops with zaatar and roasted eggplant

Name: Lamb chops with zaatar and roasted eggplant
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: International
Ingredients: 8 (environ 800 g) lamb chops; 2 c.à soupe zaatar; 2 moyennes eggplants cut into slices; 3 c.à soupe olive oil; au goût salt and pepper

Zaatar-marinated lamb chops served with oven-roasted eggplant; fragrant and low-carbohydrate dish.

flat meat keto

Gluten-Free Low-Carb

schedule Prep (min)

whatshot Cook (min)

timer Total (min)

account_circle Servings

Par portion

44.0 g

Lipides

40.0 g

Protéines

4.0 g

Glucides nets

Ingredients

lamb chops

zaatar

eggplants cut into slices

olive oil

salt and pepper

Instructions

Prepare the marinade by mixing the zaatar with 1 spoon of olive oil; brush the chops and leave to marinate for 30 minutes if possible.
Preheat the oven to 200°C and roast the eggplant slices brushed with oil for 18–22 minutes until tender and lightly caramelized.
Heat a grill pan over high heat; sear the chops 3–4 minutes per side depending on thickness and desired doneness.
Leave to rest for 3 minutes then serve the chops on a bed of roasted eggplant, drizzle with olive oil and sprinkle with a little extra zaatar.

Variants

Replace the zaatar with a mixture of Provençal herbs to vary the aromatic profile.

Tips

Do not overcrowd the pan to obtain a nice browning; let sit to distribute juices.

FAQ

Yes, marinating overnight will enhance the flavors.

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