1/4 CUP greek yogurt
3 tbsp Za’atar spice divided
6 tbsp extra virgin olive oil divided
1/4 tsp salt
1 tsp black pepper
1 pack Ancient Grain Flatout Foldit’s
1/4 cup Italian seasoning
2 racks lamb chops
Preheat the oven to 400 degrees.
In a small bowl combine the greek yogurt, 2 tablespoons of Za’atar, 2 tablespoons olive oil, salt and pepper. Mix and set aside.
Cut the Flatout Foldit’s in the middle and then cut each side into quarters.
Place them on a baking tray and drizzle with one tbsp of olive oil and the remaining 1 tbsp of Za’atar.
Bake in the oven for about 5-7 minutes.
Rub the lamb with the remaining 3 tbs of olive oil and then coat with the Italian seasoning.
Heat a large pan big enough to hold at least one rack of lamb and warm on high heat.
Place each rack into the pan and sear on each side for a few minutes until brown. Increase the oven temperature to 425 degrees.
Transfer the lamb to a baking tray and roast in the oven for about 18-20 for med-rare or if you prefer medium, 25-30 minutes.
Once the lamb has cooked, let it rest covered with foil before slicing into chops and serving with the Flatout Foldit chips and greek yogurt dip.
PREP TIME: 15 Minutes
COOK TIME: 18 Minutes