Za’atar lamb with grapefruit salad

Prep 20 min
Total 25 min
Makes 4 Servings



1 tbsp
1/2 tsp
4 cups
packed baby spinach
1/2 cup
coarsely chopped parsley
1/2 cup
1/4 cup
2 tbsp
1 tbsp
cider vinegar
1/2 tsp


  • 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.


Calories 421, Protein 27 g, Carbohydrates 18 g, Fat 28 g, Fibre 4 g, Sodium 541 mg. Excellent source of Vitamin C

Wine Pairings

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.

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