Do you want to taste a perfect pairing? Try za'atar seasoning on Australian lamb.
1 each (8 rib) Australian frenched lamb rack, excess fat trimmed, cut into chops
½ head iceberg lettuce, roughly chopped
1 cup baby tomatoes, halved
5 baby cucumbers, roughly chopped
1 small red onion, thinly sliced
6 radishes, thinly sliced
6 fresh dates, pitted and roughly chopped
4 each pita bread pockets
¼ cup extra virgin olive oil
¼ cup Za’atar spice blend
1/3 cup feta, crumbled
1 Tablespoon pomegranate molasses
Juice of 1 lemon
To serve: parsley leaves, pistachio nuts, pomegranate seeds
Preheat oven to 400°F (375°F with convection). Line a large baking tray with parchment paper and place pita pockets on the tray. Brush pita pockets with 1 tablespoon oil, sprinkle with half the za’atar and cook in the oven for 5-8 minutes, turning halfway, or until crisp and golden. Set aside to cool.
Meanwhile, brush chops with 1 tablespoon oil and season. Sprinkle with remaining za’atar. Heat a large non-stick frying pan over medium-high heat and cook chops, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
In a small bowl place remaining oil, pomegranate molasses and lemon juice. Season and whisk well to combine.
Place lettuce, tomatoes, cucumbers, onion, radishes, dates, feta and pita onto a serving dish. Drizzle with dressing and toss well to coat.
Serve chops with salad topped with parsley, pistachios and pomegranate seeds.
Use up your leftover veggies, like cabbage, carrot and snow peas, by shredding them very finely and mixing through the salad for extra texture and flavor.
Use tamarind paste, light molasses or honey if you can not find pomegranate molasses.