MLA Grilled Sumac Aussie Lamb Cutlets with Fattoush
- Prep time 30Min
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Get ready for a flavor explosion with Grilled Sumac Aussie Lamb Cutlets and Fattoush Salad - a deliciously healthy meal that's sure to impress!
Ingredients
For the lamb:
- 12 trimmed Aussie lamb cutlets
- 3 tbsp olive oil
- 1 1/2 tbsp sumac
For the fattoush:
- 1 Lebanese bread, round, separated into 2 pieces
- 1 large tomato, cubed
- 1 Lebanese cucumber, cubed
- 1/2 red capsicum, diced
- 1/2 small red onion, finely diced
- 3 radishes, finely sliced
- 1/2 cup roughly chopped mint leaves
- 1 cup roughly chopped flat-leaf parsley
- 1 tbsp lemon juice
Method
For the lamb:
-
Rub the Aussie lamb cutlets with 1 tablespoon oil and 1 tablespoon sumac and cover.
-
Refrigerate for 30 minutes or up to overnight.
To cook:
-
Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands.
-
Preheat a large chargrill over a moderately high heat.
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Season the Aussie lamb cutlets with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking.
-
Cover and set aside to rest for 5 minutes.
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Place the tomato, cucumber, capsicum, onion, radish and herbs into a bowl and add the lemon juice and remaining olive oil.
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Season with salt and pepper and stir to combine.
To serve:
-
Transfer to a salad bowl and top with the bread shards and remaining sumac.
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Serve at once with the rested cutlets.
