Andrew Zimmern Cooks Grilled Rack of Lamb with Eggplant Salad
Grilled rack of lamb with za'atar seasoning and eggplant salad. Fun, homemade tortillas top it off. Perfect for a special meal!
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Ingredients
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup chilled rendered bacon fat
- 1 1/2 cups water
- 1/4 cup minced scallions
- 2 racks of lamb, frenched
- Salt
- 3 tablespoons za’atar, plus more for garnish
- 1/2 large globe eggplant, cut into ½-inch slices
- 1/4 cup olive oil
- 2 leeks, halved lengthwise and cleaned
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 2 tablespoons mint, thinly sliced
- 2 tablespoons shallot, minced
- 1 tablespoon lemon juice
- 2 tablespoons sherry wine vinegar
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