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.
Cathie33
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
- 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.
- 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.
- 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.
- 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.
- Divide fattoush among serving plates. Place a dollop of houmous and yoghurt on the side. Thickly slice lamb and serve with fattoush salad.
