Za’atar Lamb Chops, Eggplant, Cucumbers, Preserved Lemon, Labneh | Aussie Beef & Lamb | Food Service

Ingredients

• Za’atar:
• 1 tablespoon dried thyme or oregano
• 1 tablespoon sumac
• 1 tablespoon cumin, toasted and ground
• 1 tablespoon coriander, toasted and ground
• 1 tablespoon sesame seeds, toasted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Aleppo pepper
• 1/4 teaspoon black pepper
• Charred Eggplant:
• 10 pounds Japanese or Thai eggplants, halved
• Garlic, crushed
• Salt
• Black pepper
• 1/4 cup tahini
• Zest and juice of 2 lemons
• Cucumber and Preserved Lemon Salad:
• 1/2 cup diced shallot
• 1/2 cup lemon juice
• 3 preserved lemons, flesh removed and finely diced
• 1 cup extra virgin olive oil
• 1/2 teaspoon black pepper
• Cucumber, sliced
• Purslane, sliced
• To Assemble and Serve:
• 1 rack of Australian lamb, cut into chops
• Labneh
• Mint
• Parsley