Lamb cutlets with fattoush

Lamb cutlets with fattoush, lamb recipe, brought to you by Woman’s Day


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


Lamb cutlets with fattoush

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.

Recipe by Woman’s Day

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