Za’atar Rack of Lamb with Pistachio Mint Gremolata

Name: Za’atar Rack of Lamb with Pistachio Mint Gremolata
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 1 Tbsp. za’atar seasoning; 4 cloves garlic, minced (and divided); 1 Tbsp. garlic powder; 1 Tbsp. onion powder; 1/2 cup Extra Virgin Olive Oil (divided); Kosher salt; Black pepper; 2 (8 bone) racks of lamb; ½ cup pistachios, shelled; ¼ cup fresh parsley, chopped; ½ cup fresh mint, chopped; ½ lemon, zested and juiced

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Servings

Prep Time

30 minutes

Cook Time

30 minutes

Ingredients

1 Tbsp. za’atar seasoning
4 cloves garlic, minced (and divided)
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 cup Extra Virgin Olive Oil (divided)
Kosher salt
Black pepper
2 (8 bone) racks of lamb
½ cup pistachios, shelled
¼ cup fresh parsley, chopped
½ cup fresh mint, chopped
½ lemon, zested and juiced

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Directions

Preheat oven to 375F.
Make rub for lamb by combining za’atar, minced garlic, garlic powder, onion powder, EVOO, kosher salt and black pepper, stir to combine. Rub all over the racks of lamb and let sit out.
Make the Pistachio Mint Gremolata by combining the pistachios, fresh parsley, fresh mint, cloves of garlic, lemon zest and juice, the remaining EVOO, kosher salt and black pepper. Pulse in a mini-prep or food processor until combined to a sauce like consistency. Set aside.
Heat a large skillet over medium high heat. Add EVOO and sear, about 4 minutes until a deep, dark brown crust forms. Flip to sear the other side and ends, an additional 4 minutes. Place skillet in the oven and continue cooking on top rack until desired doneness. For medium rare- medium, this will be when a meat thermometer measures 135-140F which will take about 12-15 minutes. Remove from the skillet to a cutting board, tent loosely. Temp will continue to rise about 5 more degrees while it rests. Carve and serve, spooning the Pistachio Mint Gremolata over the top.