Recipe for Spicy Lamb Chops with Roasted Cauliflower and Crispy Lentils
5ml Sesame seeds
2ml Ground cumin
2ml Dried mixed herbs
400g Cooked lentils
40g Mint / coriander
100g Feta, crumbed
4 portions Lamb chops
5ml Ground cumin
5ml Dried thyme
1 whole Lemon
Preheat the oven to 200 °C.
First make the za’atar. Mix all the ingredients together and store in a small glass jar.
Rub the cauliflower with 1 Tbsp of the olive oil and the za’atar and place in a shallow
baking dish. When the oven reaches temperature, place the dish on the middle shelf and
leave to bake for 25–30 minutes, or until golden and fragrant.
When the cauliflower has been in the oven for 15 minutes, season the lamb chops with salt
and pepper, cumin and dried thyme. Fry in a nonstick pan with a dash of olive oil for 4
minutes on each side (for medium). Remove and set aside on a warmed plate to rest.
Add the lentils to the same pan and cook for 2–3 minutes, or until warmed through and just
starting to crisp on the outside. Remove from the heat and transfer to a warm serving platter.
Remove the cauliflower from the oven, chop roughly and place the florets on top of the bed
of lentils. Sprinkle over a little extra za’atar. Scatter over the fresh herbs and cheese, along with a drizzle of lemon juice and serve immediately with the lamb chops.