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Lamb cutlets with fattoush


2 tspsesame seeds
2 tspdried thyme leaves
1 tspground sumac, plus 1/2 teaspoon extra
1 tbspolive oil
12 frenched lamb cutlets
1 baby cos lettuce, torn
1 lebanese cucumber, halved lengthways, sliced
1/2 cuptorn parsley leaves, plus extra to garnish
1/2 cuproughly chopped mint leaves
1 green capsicum, seeded, chopped
2 tomatoes, chopped
3 green onions, sliced
1 lebanese bread
1 tbspextra virgin olive oil
1 tbsplemon juice


1. Grind sesame seeds, thyme and sumac in a mortar and pestle until combined. Stir in the oil. Coat the cutlets on both sides with the mixture. Set aside.

2. In a large bowl, combine lettuce, cucumber. herbs, capsicum, tomatoes and onions.

3. Preheat a barbecue grill on high. Cook bread for 1-2 minutes, each side, until golden. Cool, then break into pieces.

4. Meanwhile, barbecue the cutlets for 2-3 minutes each side depending on thickness. Set aside to rest.

5. Add bread to salad. In a jug, whisk together oil and lemon juice, and drizzle over the salad. Season to taste. Toss to combine. Sprinkle with extra sumac and serve with cutlets. Garnish with extra parsley leaves.

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