Name: Lamb cutlets with fattoush
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon sesame seeds; 2 teaspoon dried thyme leaves; 1 teaspoon ground sumac, plus 1/2 teaspoon extra; 1 tablespoon olive oil; 12 frenched lamb cutlets; 1 baby cos lettuce, torn; 1 lebanese cucumber, halved lengthways, sliced; 1/2 cup torn parsley leaves, plus extra to garnish; 1/2 cup roughly chopped mint leaves; 1 green capsicum, seeded, chopped; 2 tomatoes, chopped; 3 green onions, sliced; 1 lebanese bread; 1 tablespoon extra virgin olive oil; 1 tablespoon lemon juice

Ingredients

2 teaspoon sesame seeds

2 teaspoon dried thyme leaves

1 teaspoon ground sumac, plus 1/2 teaspoon extra

1 tablespoon olive oil

12 frenched lamb cutlets

1 baby cos lettuce, torn

1 lebanese cucumber, halved lengthways, sliced

1/2 cup torn parsley leaves, plus extra to garnish

1/2 cup roughly chopped mint leaves

1 green capsicum, seeded, chopped

2 tomatoes, chopped

3 green onions, sliced

1 lebanese bread

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

Method

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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Ingredients

Method

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