Za’atar lamb steaks with feta & mint



It’s been a while since I’ve eaten red meat. Tonight there was no going back. I was going to do it – eat some lamb (my favourite meat), and in style.


In style translated to spiced lamb steaks, seared on a smoking hot griddle pan for a few minutes and drizzled in a sort of pesto made from mint, feta, garlic and warm toasted pine nuts. I served this with giant couscous peppered with olives, raw spring onion and marinated artichokes – for plenty of bite and salt. (We also had roasted carrots and broccoli).


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You will need:

2 organic lamb steaks, seasoned and rubbed in a little olive oil
1 tbspn za’atar
A small bunch of mint (this is a perfect way to use up leftover mint that’s a little past it)
1 tbspn feta cheese
1 tbspn freshly toasted pine nuts
1 clove garlic, crushed
3 tbspns extra virgin olive oil, plus a little extra to fry


  1. Allow your lamb steaks to come to room temperature and prepare as instructed above (seasoned rub, with olive oil)
  2. Make the ‘pesto’ by blending together the mint, cheese, pine nuts and garlic with 3 tbspns olive oil; check the taste (adjust seasoning if necessary)
  3. Heat a griddle pan over a high heat, adding a little olive oil if desired (ie if your pan isn’t particularly non-stick!)
  4. Add the lamb once the pan is smoking; leave to sear for 2 minutes then turn and scatter over the za’atar
  5. Sear the lamb on the other side for another 2 minutes (of course, increase cooking time if your lamb is particularly chunky or if you prefer it well cooked
  6. Using tongs, pick up the lamb steaks one by one and sear the edges briefly to ensure it’s sealed all over
  7. Remove the steaks from the pan and set them on to a chopping board; leave to rest for 3-4 minutes before serving (sliced!) with the pesto drizzled on top. An extra drizzle of best quality olive oil will seal the deal.IMG_3602_2

10 thoughts on “Za’atar lamb steaks with feta & mint

  1. What a beautifully presented plate! I haven’t had lamb in quite some time myself. Just added it to my shopping list. And mint pesto is a fabulous idea! Still have to make your trout…that’s on my shopping list for the holiday weekend too. Thank you for supplying my weekend dinner menus! I’ll report back.

  2. Oh my gosh, this seriously looks like heaven on a plate! I initially just immediately perked at this recipe because of the za’atar but you’ve created so much gorgeousness… that beautifully cooked lamb, the plump olives, the stunning mint and feta pesto… ah! Want! Beautiful Summer food! xxx

    1. Yep! Summer food certainly. (And forgot to respond in your last comment re summer light. We were getting some.. Maybe… But it’s all turned shit again. England eh! Wish we had your permanent seeming Aussie sun if only to be able to enjoy dinners before the sun goes down!) x

  3. I just realized I never responded back after making this fantastic lamb steak last weekend. It was incredibly tender and seasoned so perfectly with the za’atar I blended. We really loved the mint pesto and thank goodness I over purchased the lamb because we had an unexpected guest stay for dinner and he was seriously impressed. I even made your israeli couscous (unfortunately didn’t make enough, it was wiped out in no time) I haven’t cooked the trout yet. The market only had farmed raised and I would rather purchase wild caught. :)

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