Updated Nov 24, 2014Chatelaine
- PREHEAT broiler. Arrange lamb loin chops on a parchment-lined baking sheet. Combine za’atar with sesame seeds and salt. Sprinkle over lamb chops. Broil in top third of oven until a thermometer inserted into thickest part of lamb reads 140F for rare, 5 to 7 min.
- REMOVE segments from pink grapefruits, reserving juice separately. Toss baby spinach with grapefruit segments, parsley and pine nuts in a large bowl.
- WHISK 3 tbsp reserved grapefruit juice with olive oil, water, apple-cider vinegar and honey in a medium bowl. Drizzle salad with dressing just before serving.
Trend alert: Za’atar
This earthy Middle Eastern spice blend is the flavour of the year. Make your own by mixing 3 tbsp thyme with 3 tbsp sesame seeds, 2 tsp sumac or lemon zest, and 1/2 tsp kosher salt.
NutritionCalories 421, Protein 27 g, Carbohydrates 18 g, Fat 28 g, Fibre 4 g, Sodium 541 mg. Excellent source of Vitamin C
Israeli lamb & citrus salad
Pair it with: A Spanish blend
Made by one of Spain’s leading winemakers, this is a superb blend of garnacha, carinena, cabernet sauvignon and syrah. The notes of anise, plums, black cherries and a stoniness from the area’s soils all sit well with Middle Eastern flavours.
Our pick: Alvaro Palacios Camins del Priorat, Spain, $23.