Za’atar Lamb Chops

• 8 lamb chops, trimmed (about 3.5 oz. each bone in)
• 3 cloves garlic, crushed
• 1 teaspoon Ascolano Extra Virgin Olive Oil
• 1/2 fresh lemon
• 1-1/4 teaspoons kosher salt
• 1 Tablespoon Za'atar
• Freshly ground pepper, to taste

NOTE: To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.

1. Rub the lamb chops with the Ascolano Extra Virgin Olive Oil and garlic.
2. Squeeze the lemon over both sides, then season with salt, za'atar and black pepper.
3. Grill on an outdoor grill or indoor grill pan over medium-high heat to desired doneness, usually about 4-5 minutes on each side. Or, if you prefer, you can  broil the chops for about 4-5 minutes on each side instead.