Lamb Chop Za'atar

[Soul_Venom]

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.

[heidih]

My initial response aligns with yours - no on black pepper  My reaction for a bit f heat would be an Aleppo style pepper.

[Anna N]

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. 

[Smithy]

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.