These might have been one of the best lamb chops I've ever eaten - the kicker is, I didn't take much time to develop the recipe and didn't overthink anything either. Turns out, sometimes that's exactly when you produce your best work.
I got a rack of lamb and froze it until we were ready to use it. I normally like to get it fresh, but given the times we are in - we're limiting our trips to the grocery store.
After thawing it completely, I put it in a large bowl like you see here and drizzled lemon juice all over and some olive oil.
From there, I added a very generous amount of za'atar mix, making sure everything was covered evenly. That's pretty much it. The key to cooking it is to char the za'atar side over the stove and then finish baking it off until it's fully cooked on the inside.