Za’atar Lamb Chops with Roasted Vegetables
Why this recipe works
- Efficient tray cooking: Starting the vegetables first gives them time to soften before the lamb is added, so everything finishes together on one tray.
- Aromatic seasoning: Za'atar clings to the olive oil-coated lamb, adding herbal, nutty and savoury notes as the chops roast.
- Bright finish: A squeeze of lemon at serving cuts through the richness of the lamb and sharpens the roasted vegetables.
Get the most out of this recipe
Timing notes
- Stagger the cooking: Roast the vegetables before adding the lamb so they have enough time to colour and soften without overcooking the chops.
- Rest briefly before serving: Let the lamb sit on the tray for a few minutes after roasting so the juices settle before eating.
Ingredient notes
- About za'atar: Za'atar blends vary, but they typically bring a mix of dried herbs, sesame and tangy sumac that suits rich lamb especially well.
- Choose bone-in chops: Bone-in lamb chops stay juicy during the short, hot roast and develop good browning around the edges.
- Use lemon at the table: Serving lemon wedges separately lets each person add brightness without softening the roasted vegetables too early.
Texture tips
- Give the tray space: Spread the vegetables in a single layer so they roast rather than steam, helping both the vegetables and lamb brown properly.
- Watch the final minutes: Lamb chops cook quickly at 220°C (430°F), so check them near the end of the roasting time if you prefer them still juicy.
Serving ideas
- Add a simple grain: Serve with couscous, bulgur or rice to catch the lamb juices and lemony pan flavours.
- Pair with yoghurt: A spoonful of plain yoghurt or a garlicky yoghurt sauce works well with the za'atar and roasted vegetables.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Cut the courgette into thick half-moons, the red pepper into chunky strips, and the red onion into wedges. Tip the vegetables onto a baking tray.
- Drizzle the vegetables with 1 tbsp olive oil and sprinkle over 0.5 tsp fine sea salt, then toss to coat and spread out in a single layer. Roast for 10 minutes to get them started.
- Meanwhile, in a mixing bowl combine the remaining olive oil with the za'atar and remaining fine sea salt. Add the lamb chops and turn to coat well, pressing the za'atar onto the surface so it sticks.
- Remove the tray from the oven and nestle the lamb chops among the vegetables. Roast for 12 to 15 minutes, turning the chops once, until browned and still juicy. If you prefer them more well done, give them 2 to 4 minutes longer.
- Cut the lemon into wedges. Rest the lamb for 3 minutes on the tray so the juices settle, then serve with the roasted vegetables and lemon wedges for squeezing at the table.
Recipe notes
Tips
- For the best browning, keep the vegetables in a single layer and avoid overcrowding the tray.
- If the lamb is browning too quickly, move the tray down a shelf and continue roasting until the chops are cooked to your liking.
Substitutions
- Replace courgette with aubergine for a meatier roasted vegetable.
- Replace red pepper with yellow pepper for a slightly sweeter finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate the lamb and vegetables in an airtight container. Reheat on a baking tray at 200°C (390°F) for 10 to 12 minutes until piping hot, or enjoy cold in a salad.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Turkish Spiced Lamb Meatball Traybake with Peppers and Tomatoes
Lamb meatball traybake with peppers, tomatoes, cumin and paprika
Frango Assado Traybake (Roast Chicken with Lemon and Garlic)
Roast chicken traybake with lemon, garlic, potatoes and onion
Air Fryer Sausage and Vegetable Traybake
Pork sausages and vegetables cooked together in the air fryer.
Chinese Five-Spice Chicken Traybake with Soy and Honey
Sticky five-spice chicken traybake with soy, honey and peppers
Air Fryer Extra Crispy Chicken Tenders
Panko-coated chicken tenders air fried until extra crispy.
Air Fryer Pork Chops with Apple Sauce
Juicy air-fried pork chops topped with warm cinnamon apple sauce
Poulet en Sauce Normande (Chicken in Cream and Apple Sauce)
Chicken simmered with apples, cider, mustard and double cream
Kavourmas (Greek Cured Pork)
Greek cured pork set under its own fat
Belgian Beer Burger with Onion Pan Sauce
Beer burger with onion pan sauce, cheese and Dijon mustard
Cao Lau (Hoi An Noodles)
Hoi An noodles with roast pork, herbs, sprouts and fried shallots.
Greek Meze Platter (Assorted Small Plates)
Greek meze platter with tzatziki, feta, olives and warm pitta
Shrimp and Grits with Bacon and Cheddar
Cheddar grits topped with bacon sautéed prawns and spring onions
Portuguese-Style Olive Oil Roasted Vegetables
Olive oil roasted vegetables with garlic, paprika, parsley and lemon
Air Fryer Chicken and Vegetables
Air-fried chicken thighs with courgette, peppers and red onion.
Turkish Roasted Vegetables with Sumac, Lemon and Parsley
Roasted aubergine, courgette, pepper and onion with sumac
Air Fryer Vegetables
Air-fried courgette, pepper and onion with smoky oregano seasoning.
Moroccan Harissa Roasted Vegetables
Harissa-roasted vegetables finished with lemon and coriander
Quinoa and Roast Vegetable Salad
Quinoa salad with roasted courgette, pepper and onion
You might also like
Nopales con Chorizo y Huevo (Cactus, Chorizo and Eggs)
Nopales sautéed with chorizo and folded into scrambled eggs
Ham and Mustard Bloomer Roll
Bloomer roll with ham, mustard, lettuce and tomato
Air Fryer Shawarma Chicken
Marinated shawarma chicken cooked until browned in the air fryer.
Brandade de Morue (French Salt Cod and Potato Gratin)
Salt cod and potato gratin with garlic and breadcrumbs
Blueberry Breakfast Smoothie with Oats and Greek Yoghurt
Blueberry breakfast smoothie with oats and Greek yoghurt
Gazpacho (Cold Tomato Soup)
Chilled gazpacho made with tomatoes, cucumber and red pepper
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
