Sumac lamb with fattoush salad

    1 hour 5 min

    Sumac is a ground spice from a slightly astringent, lemon-flavoured red berry. It is commonly used in Middle Eastern cooking. I have used it to spice the lamb in this recipe. Serve the lamb with this fattoush salad that has feta cheese (not traditional, I know) to add flavour and creaminess.


    2 people made this

    Ingredients
    Serves: 4 

    • Lamb
    • 2 teaspoons ground sumac
    • 1/2 teaspoon ground cumin
    • 2 cloves garlic, crushed
    • 1 teaspoon finely grated lemon zest
    • 4 tablespoons olive oil
    • 500g lamb loin fillets, trimmed
    • Fattoush salad
    • 2 pocket pitta breads
    • 100g baby spinach leaves
    • 1 yellow pepper, diced
    • 1 cucumber, diced
    • 1 avocado, diced
    • 250g cherry tomatoes, halved
    • 1 small red onion, thinly sliced
    • 30g fresh coriander leaves, chopped
    • 30g fresh mint leaves, chopped
    • 100g feta cheese, crumbled
    • 2 tablespoons lemon juice
    • To serve
    • 75g houmous
    • 75g Greek-style yoghurt

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr5min 

    1. Combine the sumac, cumin, garlic, lemon zest and 1 tablespoon oil in a ceramic dish. Add the lamb and turn to coat in the spice mixture. Refrigerate for 30 minutes.
    2. Heat a barbecue or chargrill pan over high heat. Grill the pitta for 2-3 minutes each side or until crisp. Break into bite-sized pieces.
    3. Reheat chargrill pan over medium heat. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and rest for 5 minutes.
    4. Meanwhile, combine the spinach, yellow pepper, cucumber, avocado, tomato, onion, fresh coriander leaves, mint leaves, feta cheese, lemon juice and remaining oil in a large bowl. Toss to combine. Add crisp pitta pieces and toss.
    5. Divide fattoush among serving plates. Place a dollop of houmous and yoghurt on the side. Thickly slice lamb and serve with fattoush salad.

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