Za'atar lamb cutlets with fattoush
12
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A spicy sesame coating adds taste and texture to lean lamb cutles served with a minty-fresh salad.
Ingredients
Lamb Frenched cutlet or rack, raw
480 g, (12 cutlets)
Za'atar seasoning
1½ tbs
Wholemeal lebanese bread
84 g, (1 large round)
Cherry tomatoes
250 g
Cucumber
1 medium, (lebanese, halved, deseeded, thinly sliced)
Red onion
½ small, (thinly sliced)
Fresh mint
½ cup(s), (torn)
Fresh basil
½ cup(s)
Olive oil
2 tsp
Lemon juice
1 tbs
Lemon(s)
1 medium, (wedges, to serve)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place lamb on a plate. Sprinkle both sides with za’atar seasoning.
2
Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking.
3
Meanwhile, place bread on a baking tray. Lightly spray with oil. Bake for 6–8 minutes or until crisp. Break into small pieces.
4
Combine tomatoes, cucumber, onion, mint, basil, oil and juice in a large bowl. Add the baked bread pieces and toss to combine. Serve lamb with fattoush and lemon wedges.
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