PREPARE THE LAMB
Put the za’atar, sumac and Aleppo chilli in a small bowl, add ¾ tsp salt and a good grind of black pepper and mix well to combine. Place the lamb chops in a large mixing bowl, add the spice rub and mix well. Cover and leave in the fridge for at least 2 hours, or ideally overnight.
Heat 2 tablespoons of olive oil in a large pan, add the onion slices and fry on a medium heat for 7 minutes, until soft and slightly caramelised. Take off the heat and set aside.
MAKE THE SAUCES
In a small bowl, mix the shatta or harissa, along with the lemon juice, honey and rosewater. Season with ¼ teaspoon salt and set aside.
To make the tahini sauce, put the tahini paste in a small bowl, along with 120ml cold water. Add the lemon juice, garlic and ⅓ teaspoon salt. Use a spoon to mix the ingredients into a thick and pourable paste. Store in an airtight container or jar in the fridge.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 230°C-250°C.
Sear the lamb chops for 2-4 minutes on each side, depending on the thickness of the meat. When golden-brown, remove the chops, cover with a piece of foil and set aside to rest for a few minutes.
ASSEMBLE THE DISH
When ready to serve, spread the tahini sauce on a large serving platter and arrange the lamb chops and onion, slightly overlapping. Spoon some of the shatta sauce all over. Finish with mint leaves, pistachios, rose petals if using and a good drizzle of olive oil.
Serve with the rest of the shatta dressing and lemon wedges.
