Grilled lamb with Za’atar & Onion

Cook Eat WorldMiddle EasternGrilled lamb with Za’atar & Onion
By Published On: October 12th, 2019

Lamb makes the perfect partner to the Middle Eastern spice mix Za’atar, and with a little mint and onion, a fabulous flavour combination is created – learn how simple this dish is to put together at home.

Grilled lamb with Za’atar & Onion

Grilled Lamb with Za’atar is a wonderful pairing, make no mistake. Lamb is my favourite meat and I'm always searching for combinations that surprise and delight. This is such a simple way to serve the meat, alongside this celebrated Middle Eastern spice mix.

What is Za’atar?

Za’atar is a wonderful herbaceous dried spice mix found across the Middle East. It is used to flavour and finish all manner of national dishes. Usually comprising of a combination of sesame seeds, chilli flakes, thyme, oregano, marjoram and sumac. It’s a beautiful warming, fragrant addition to an already tasty favourite.

In Turkey it's often used liberally over flatbreads and elsewhere, used on pastries or to finish mezze dishes, like my Harissa Humus with Za'atar

My tasty middle eastern Za’atar Bread with Beef & Shangleesh recipe uses it to wonderful effect - and all from a pre bought pizza base - check it out!

Za'atar works wonderfully well with grilled meats. Chicken, pork, beef and lamb all work so well, simply grilled and then generously seasoned with Za’atar. And I mean generously seasoned. I'll scatter over 3-4 handfuls of the stuff. It isn't overpowering, and instantly trasnsports you to that part of the world. In the case of my recipe my grilled lamb was juicy and pink and the herby Za’atar complimented it so so well.

More middle eastern recipes to serve with my Grilled Lamb with Za’atar

Alongside any Middle eastern meats should feature a few small mezze plates, filled with complimentary flavours, colours and textures. Here are a few dishes that work wonderfully well with grilled meats. And... if you're vegan and read this far - firstly, thanks and there are many options for you too!

How to make my Grilled Lamb with Za'atar & Onion

Grilled Lamb with Za'atar

Grilled lamb with Za’atar & Onion

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Recipe by Lee
Course Main Course
Cuisine Middle Eastern
Prep Time1 hour 5 minutes
Cook Time10 minutes
Total Time1 hour 15 minutes
Servings (adjustable) 4
Calories (per serving) | 686


  • 2.2 lb lamb chops
  • 1 lemon (juice of)
  • 1 garlic clove (crushed into a paste)
  • 1/2 cup olive oil
  • Salt & pepper
  • 2 tbsp Za'atar
  • Fresh mint leaves
  • 1 lemon (for garnish)
  • 1/2 cup red onions (thinly sliced)


  • In a bowl, combine the chops with the marinade ingredients. Cover and leave in the fridge for 1 hour (overnight is even better)
  • Heat a BBQ and grill the chops for around 5 minutes each side (depending on thickness) until the lamb is cooked, but still pink inside. Remove form the heat and rest.
  • Combine the sliced onions with a little juice from the second lemon and toss to coat.
  • Arrange the lamb on a serving platter and sprinkle liberally with the za'atar before scattering over the onions. Squeeze over more lemon juice and lastly season with a bit more salt & pepper.


Calories: 686kcal (34%) | Carbohydrates: 8g (3%) | Protein: 62g (124%) | Fat: 45g (69%) | Saturated Fat: 11g (69%) | Cholesterol: 189mg (63%) | Sodium: 150mg (7%) | Potassium: 906mg (26%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 76IU (2%) | Vitamin C: 31mg (38%) | Calcium: 85mg (9%) | Iron: 8mg (44%)
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Grilled lamb with Za’atar & Onion

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