Spiced Lamb with Avocado and Yoghurt
Juicy, za’atar-spiced lamb chops, roasted chilli-tomato sauce, creamy Greek yoghurt, avocado, and a sprinkle of fresh herbs and pomegranate!
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Cooking tools:
- Food processor
- Grill
- Microplane
- Kitchen scale
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
- Refrigerator
- Plastic wrap
Ingredients
- 2 lemons, 1 zested & juiced, and 1 cut into quarters
- 2 banana shallots, peeled and cut in half lengthways (100g net)
- 6 garlic cloves, unpeeled
- 5 red chillis
- 6 plum tomatoes
- 75ml olive oil
- 1 tbsp sumac
- 1 tbsp za’atar
- 2 tbsp pomegranate molasses
- Mint leaves, parsley, dill and coriander, finely chopped
- 4 tbsp Greek yoghurt
- 1 avocado, chopped
- A few pomegranate seeds
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