Lamb Lollipops with Dijon, Za’atar, and Sumac

This recipe is from our live cooking show done just after Thanksgiving. You’ve had your fill of turkey – now it’s time to get back to a traditional Mediterranean-style meal that still feels festive. These lamb lollipops use a simple Dijon, za’atar, and sumac rub, seared in a hot pan and finished in the oven. On the Mediterranean diet, you can enjoy up to about four ounces of red meat a day – which is roughly 2 to 3 of these lamb chops.

Ingredients

• 6–8 lamb chops (about 4 oz cooked meat per serving)
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za’atar
• 1 teaspoon sumac, plus extra for finishing
• 1 clove garlic, minced
• Zest of 1/2 lemon
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Optional: Balsamic glaze, for drizzling at the end
• Optional: Mint jelly, for serving on the side

Directions

1. Season the lamb: Pat the lamb chops dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper.
2. Make the rub: In a small bowl, whisk together the Dijon mustard, olive oil, za’atar, sumac, minced garlic, and lemon zest until you have a smooth paste.
3. Coat and marinate: Rub the Dijon–za’atar mixture over all sides of the lamb chops. Let them rest for about 30 minutes at room temperature. (You can also cover and refrigerate for up to 8 hours; bring to room temperature before cooking.)
4. Preheat the oven: Preheat the oven to 400°F (200°C).
5. Sear the chops: Heat a heavy skillet (cast iron works best) over medium-high heat. When hot, add the chops in a single layer (do not overcrowd). Sear for about 2–3 minutes per side, until nicely browned.
6. Finish in the oven: Transfer the skillet to the preheated oven and cook for another 5–7 minutes, depending on thickness, until the lamb is medium-rare (internal temperature about 130–135°F / 54–57°C).
7. Rest: Remove the lamb chops from the oven and transfer to a plate. Tent loosely with foil and let rest for 5 minutes so the juices redistribute.
8. Finish and serve: Sprinkle a pinch of extra sumac over the chops. If you like, drizzle lightly with balsamic glaze for a glossy finish, and/or serve with a small spoonful of mint jelly alongside. Serve 2–3 chops per person.

Nutrients

Lamb provides high-quality protein, iron, zinc, and B vitamins, especially vitamin B12. Using olive oil instead of butter keeps the fat profile more Mediterranean-friendly, with more monounsaturated fat and fewer saturated fats from added sources. The spice rub (za’atar, sumac, garlic, and lemon zest) adds flavor without adding extra sodium or sugar.

Portion size matters: for most adults, about four ounces of cooked red meat (roughly 2–3 small lamb chops) is a reasonable serving within a Mediterranean-style pattern.

Mediterranean Diet Points

• Red meat in moderation: This recipe is designed so that a typical serving is about four ounces of lamb – consistent with keeping red meat as an occasional feature, not the mainstay of your Mediterranean plate.
• Healthy fat: Extra-virgin olive oil is the primary added fat, in line with the Mediterranean emphasis on monounsaturated fat.
• Flavor from herbs and spices: Za’atar, sumac, garlic, and lemon zest provide intense flavor, so you rely less on salt and heavy sauces.
• How to serve it: To keep the whole meal Mediterranean, pair these lamb lollipops with plenty of vegetables (such as roasted carrots with tahini) and a whole grain or legume (like a quinoa- or bulgur-based salad).