Photo of Za'atar lamb cutlets with fattoush by WW

Za'atar lamb cutlets with fattoush

PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
A spicy sesame coating adds taste and texture to lean lamb cutles served with a minty-fresh salad.


French trimmed lamb cutlet(s) or rack(s)

480 g, (12 x 50g cutlets)

Za'atar seasoning

1½ tbs

Wholemeal lebanese bread

84 g, (1 large round)

Cherry tomatoes

250 g


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


1 medium, (wedges, to serve)

Oil spray

1 x 3 second spray(s)


  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.


Za’atar is a Middle Eastern spice mix. If unavailable, make your own by combining 1 tablespoon each of sumac and toasted sesame seeds with 1 teaspoon of dried oregano and 2 teaspoons of dried thyme.