Za’atar lamb cutlets with caponata

These succulent lamb cutlets are generously seasoned with aromatic za’atar, then seared to perfection and served over a bed of vibrant caponata, bursting with the flavours of aubergine, bell peppers, tomatoes and capers.

Serves 2 

Ingredients: 

Caponata: 

• 100ml olive oil 

• 1 aubergine, roughly chopped 

• 1 celery stalk, roughly chopped 

• 1 yellow bell pepper, roughly chopped 

• 1 white onion, roughly chopped 

• 2 garlic cloves, roughly chopped 

• 1 tin of plum tomatoes 

• 50g Kalamata olives 

• 30ml red wine vinegar 

• 1 tablespoon capers 

• 1½  tablespoons pine nuts 

• ½ bunch basil leaves, roughly chopped 

Za’atar spiced lamb chops: 

• 4 lamb chops, about 3 inches thick 

• 1 tablespoon za’atar seasoning 

• 2 tablespoons olive oil 

• Salt and pepper, to taste 

Method: 

• Begin by preparing the caponata. Heat the olive oil in a large pan over a medium heat. 

• Add in the chopped aubergine and cook for 5-6 minutes, stirring occasionally, until golden and softened. 

• Add in the chopped celery, bell pepper and white onion, then cook until the onion is translucent. 

• Stir through the garlic cloves and cook for a few minutes until fragrant. 

• Add in the plum tomatoes along with a splash of water, then add in the red wine vinegar and capers. Simmer for 10-12 minutes, stirring occasionally. 

• Once the caponata has thickened slightly, stir through the pine nuts and the chopped basil. Season with salt and pepper to taste then remove the skillet from the heat. 

• Next, prepare the lamb chops. Pat them dry with a paper towel then season generously with salt and pepper. 

• Rub the za’atar seasoning on both sides of the lamb chops, then heat the olive oil in a large skillet over medium-high heat. 

• Sear the lamb chops for 3-4 minutes on either side until brown. Remove from the heat once cooked and leave the cutlets to rest under foil for around 5 minutes. 

• To serve, spoon the caponata into serving bowls, and top with the lamb chops.