Yogurt and Zahtar Charred Lamb

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Comment by eTaste on September 16, 2008 at 7:07pm

YOGURT AND ZAHTAR CHARRED LAMB RIBLETS (OR CHOPS)
(Serves 6)
2-1/2 pounds lamb riblets or 18 small lamb chops
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
6 garlic cloves, minced
1 cup plain whole milk yogurt
Juice of 2 lemons
1/3 cup zahtar (see note)
1/4 cup fresh cilantro

Season lamb riblets or chops with salt and pepper. Place lamb in a large
bowl and drizzle with olive oil. Add garlic and rub to completely cover.
Stir yogurt and lemon juice together in a small bowl. Cover lamb with yogurt
mixture.
Sprinkle zahtar over lamb, coating both sides. Cover and refrigerate at
least 2 hours or up to 8 hours.
Prepare a gas, charcoal or stove-top grill and cook lamb over direct heat
until cooked to desired doneness.
Garnish chops with fresh cilantro and serve with rosemary flatbread.
Note: Zahtar is a North African spice mix. You can find it at specialty food stores, or over the Internet. You can also make your own zahtar by mixing together equal amounts of toasted
sesame seeds, dried thyme and ground dried sumac (the edible variety).
Leftover zahtar is delicious sprinkled over yogurt for dipping or used as a
seasoning on plain flatbread before baking.

ROSEMARY FLATBREAD
(Makes 12 six-inch breads)
4 cups flour
2 teaspoons baking powder
teaspoon kosher salt
1 tablespoon finely chopped fresh rosemary
2 cups plain yogurt
1 tablespoon olive oil
2 tablespoons roasted garlic, mashed with 2 tablespoons olive oil (see note)
Extra olive oil for spreading
Kosher salt for finishing
Mix dry ingredients, including rosemary, in a large bowl. Stir in yogurt and
olive oil. Knead until dough is smooth. Cover dough with a damp cloth and
allow to rise for 1/2 hour.
Cut dough into 12 pieces and roll each piece into a ball. On a lightly
floured board, roll each ball into a 6-inch circle. Heat a cast-iron skillet
and brush skillet with additional olive oil.
Cooking one flatbread at a time, cook 2 minutes on one side and then flip
and cook 2 minutes on the other side. Bread should puff and have nice
browned spots on it.
Brush finished bread with roasted garlic and oil blend and sprinkle lightly
with a pinch of kosher salt.
(Alternatively, grill each flatbread over high heat for about 2 minutes per
side, or until flatbread is nicely browned and bubbled up. Remove from grill
and finish as above.)
Note: To roast garlic, take a whole head of garlic and turn it on its side.
Using a sharp knife, cut off the tip of the head 1/4-inch down, exposing
cloves inside. Drizzle olive oil over the cloves and sprinkle with kosher
salt and freshly ground black pepper. Place head in a small oven-proof dish
and add 1/4-inch water. Cover with foil and bake in preheated 400-degree
oven for 45 minutes, or until cloves are nicely browned and tender. Allow
heat to cool, then squeeze it: cloves will pop out. Add olive oil to the
cloves and mash with a fork.