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Lamb Chop Za'atar


Soul_Venom
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I am working on a dish but have hit a wall of inexperience. I have some za'atar, the real stuff made with hyysop and not some thyme substitute. My first attempt mixed the za'atar with panko. I salted and peppered the lamb then coated it in the panko mix and fried it. Based on the results I decided to drop the panko entirely. I also resolved to salt more heavily on my next attempt than I did the first time. What I am concerned about is the pepper. I don't feel that black pepper conveys the right flavor to pair with za'atar rubbed lamb. I would appreciate input from someone else with more experience with different varieties of pepper.

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I don’t think you need any pepper. If you want a little heat you might try making a paste with some harissa and the za’atar. 

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Anna Nielsen aka "Anna N"

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I agree with Heidi and Anna. Aleppo (style) pepper would work. A touch of harissa would do. I think black pepper would overwhem the other flavors, and I don't think I've ever had it with za'atar. Maybe, just maybe, a touch of white pepper...but that seems to go in a more Greek direction than za'atar would suggest.

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