Lamb Za'atar Flatbread Style

Name: Lamm Za'atar Fladenbrot-Stil
Total time: 2 h
Ingredients: 20 g Za'atar Gewürzmischung; 8 g Sumach gemahlen; 10 g Gerösteter Sesam; 14 g Meersalz; 20 ml Olivenöl; 5 g Getrockneter Thymian

SmokingLambHot SmokingEasy2-4 hrs62-68 °C130-145 °CApple + Grapevine

Inspired by Levantine za'atar spice, lamb is refined with thyme, sumac and sesame into an aromatic smoked dish. The recipe perfectly emphasizes the earthy and slightly sour notes of the za'atar rub in harmony with mild wood smoke. Ideal for thin lamb chops or lamb loin.

Ingredients(for 1 kg)

Za'atar spice blend20 g

Ground sumac8 g

Toasted sesame seeds10 g

Sea salt14 g

Olive oil20 ml

Dried thyme5 g

Instructions

Making Za'atar Paste

10 minutes + 4-12 hours marinating

Mix za'atar, sumac, sesame, salt and thyme in a bowl. Add olive oil and stir into a spreadable paste. Coat the lamb evenly and refrigerate.

Smoking

2-4 hours

Preheat smoker to 130-145 °C, use apple and grapevine wood chips. Place the marinated lamb and smoke until a core temperature of 62-68 °C. Regularly check the sesame in the rub – it should become golden brown, not black.

Resting & Serving

15 minutes

Let the lamb rest for 15 minutes. Serve with fresh flatbread, hummus, diced tomatoes and a squeeze of lemon juice. Use fresh za'atar leaves or parsley as garnish.

Pro Tip

Grapevine wood gives the za'atar lamb a Mediterranean aroma that perfectly complements the Levantine seasoning. Do not take the lamb above 68 °C core temperature so it stays pink and juicy – za'atar lamb tastes best medium.

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