INGREDIENTS

• 1 - 1 1/2 pounds rack of American lamb

• 3 tablespoons za'atar paste (*see note)

• Kosher salt

• freshly ground black pepper

• freshly minced parsley for garnish

DIRECTIONS

Season both sides of rack of lamb generously with salt and pepper.

Using a spoon, spread the za'atar paste all over both sides of the lamb. Place in a dish, cover and let marinate for at least 30 minutes up to 8 hours/overnight.

When ready to grill, preheat an outdoor grill to 525°F.

Once hot, place the seasoned rack of lamb on the grill, meaty side down. Sear the lamb for 4-5 minutes until charred/grill marks appear. Stay close to the grill while doing this to monitor for any flare ups, making sure to not let the lamb catch fire.

Once seared, turn off the burner(s) on one side of the grill and lower the other burners to reduce the temperature to 375°. Flip the rack of lamb over and grill on the indirect heat side of the grill for about 13-15 minutes (this is an estimate and will vary so it's best to use a digital thermometer for most accurate results) until internal temperature reaches your desired doneness.

Remove the rack of lamb to a cutting board. Cover with foil and let rest for 3-10 minutes before slicing.

Garnish with parsley and serve with additional za'atar spread if desired.

*If you have za'atar spice and want to make your own paste/spread, simply mix the spice with extra virgin olive oil in a bowl until mixture has the consistency of a spreadable paste.