Over the weekend I had a hankering for lamb and okra, independently. While we'd normally make okra with chunks of fatty lamb simmering inside the tomato sauce, I decided that I'd rather have chops, so I marinated the meat in lemon and oil, dipped the edges in zataar, and broiled. The okra are turkish baby okras, from a jar (the best kind), washed to remove much of the slime.
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