Try zaatar on any meat or veg
When I was growing up in Dubai, my favorite after-school snack was “manaqeesh bi zaatar,” a warm flatbread smeared with a deep green paste made of olive oil and the beloved Middle Eastern spice blend, zaatar.
Rolled up with some creamy labneh and fresh tomatoes, it’s still the snack I crave today.
The recipe varies by family and region: The Lebanese use a lot of sumac, while the Palestinians add a little nutty caraway. No matter its composition, you’ll find zaatar on everything from pastries and bread to salads and kebabs.
Think of zaatar as the pinch hitter of your spice cabinet.
This Feb. 2, 2015 photo shows spice used in honey zaatar glazed rack of lamb in Concord, N.H. (AP Photo/Matthew Mead)
Whether you’re out of Herbes de Provence, poultry seasoning or just plain old dried thyme, zaatar will fill in nicely, punctuating your fish, chicken, meat and vegetables with its distinctive grass-and-sour flavor.
It pairs particularly well with lamb, a meat I think of in spring.
So this year, I used it to season a honey-glazed rack of lamb.
Honey-zaatar glazed rack of lamb
This Feb. 2, 2015 photo shows honey zaatar glazed rack of lamb in Concord, N.H. (AP Photo/Matthew Mead)
NOTE: If the zaatar contains salt, cut back on the amount of salt you add during cooking.
Start to finish: 40 minutes (15 minutes active)
Servings: 4
– 2 racks of lamb (each weighing about 1 1/2 pounds), frenched and trimmed of fat and silver skin
– 1/4 teaspoon kosher salt, plus more for seasoning
– Ground black pepper
– 2 teaspoons zaatar, plus extra
– 2 tablespoons honey
– 1 teaspoon lemon zest
– 2 teaspoons lemon juice
– 1 teaspoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 2 to 3 tablespoons sunflower or canola oil
Heat the oven to 400 degrees. Line a rimmed baking sheet large enough to hold both racks of lamb with foil. Set the baking sheet in the oven.
Season the lamb racks with salt, pepper and a light dusting of zaatar. Set aside at room temperature while you prepare the glaze.
In a small bowl, stir together 2 teaspoons of zaatar, the honey, lemon zest and juice, vinegar and mustard, along with a hefty pinch of salt. Set aside.
In a large skillet over medium-high, heat the oil until shimmering. One at a time, add the racks of lamb, meat-side down. Cook until golden brown with a nice crust, about 3 to 4 minutes. Carefully flip, then brown on the other sides for another 3 to 4 minutes.
Carefully remove the heated baking sheet from the oven. Transfer the lamb to the baking sheet, meat side up. Paint honey-zaatar mixture onto the meat with a pastry brush, making sure to brush the bottoms and sides, too. Place the lamb in the oven and roast for 12 to 15 minutes, or until the meat at the center of the rack reads 135 degrees.
Remove the lamb from the oven, cover loosely with foil and allow to rest for 10 minutes. Slice the lamb bones into either single or double chops, sprinkle with a little extra salt, pepper and zaatar.
Source: www.dailystar.com.lb