Lamb chops with grilled vegetables

Pair grilled lamb chops with roasted vegetables and a beautiful Labneh yoghurt dressing made by combining a herby yoghurt, lemon, Country Range Olives, Pistachios and Pine Nut Kernels to create a dressing that can complement almost any dish.


  • 4 Lamb chops
  • 1 Pepper
  • 4 Tomatoes
  • 125 ml Country Range olive oil
  • 4 tsp Country Range sesame seeds
  • 1 tbsp Country Range dried oregano
  • 4 tsp Country Range dried marjoram
  • 4 tsp Ground sumac
  • 1 tsp Sea salt
  • 4 tsp Country Range ground cumin
  • 900 g Natural yoghurt
  • 20 Country Range green olives
  • 1.5 tbsp Fresh oregano
  • 1 tbsp Chopped parsley
  • Grated zest of 2 lemons
  • 1 Crushed garlic clove
  • 20 g Country Range pistachios
  • 20 g Country Range pine nuts
  • 0.5 tsp Chilli flakes
  • 0.5 Red onion


  1. To make the zaatar
  2. Toast the sesame seeds then add the dried oregano, dried marjoram, ground sumac, ground cumin and 1tsp sea salt and mix together.
  3. Dust the lamb chops with the zaatar.
  4. Next make the Labeneh yoghurt.
  5. Lightly toast the pistachios and pine nuts, then add with the chilli flakes, chopped tomatoes, red onion, pitted and chopped green olives, chopped fresh oregano, chopped parsley, lemon zest, garlic, olive oil and a pinch of sea salt to the natural yogurt and mix well.
  6. Chop the pepper into chunks and cut the remaining tomato into 8 pieces.
  7. Place the lamb chops in a grill tray with the vegetables.
  8. Sprinkle with 25ml olive oil and then season with salt.
  9. Grill under a hot grill for 2 mins.
  10. Turn the lamb chops and grill for a further 2 mins.
  11. Place on a plate to rest.
  12. Serve with the labeneh yoghurt.