Za'atar lamb cutlets with fattoush
French trimmed lamb cutlet(s) or rack(s)
480 g, (12 x 50g cutlets)
Wholemeal lebanese bread
84 g, (1 large round)
1 medium, (lebanese, halved, deseeded, thinly sliced)
½ small, (thinly sliced)
½ cup(s), (torn)
1 medium, (wedges, to serve)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Place lamb on a plate. Sprinkle both sides with za’atar seasoning.
- Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking.
- Meanwhile, place bread on a baking tray. Lightly spray with oil. Bake for 6–8 minutes or until crisp. Break into small pieces.
- 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.