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Barbecued Za’atar Lamb with Avocado Fattoush

Barbecued Za'atar Lamb with Avocado Fattoush
  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 15 minutes

  •       

Ingredients

2 small pita bread
⅓ cup extra-virgin olive oil, plus extra for drizzling
2 ½ tbsp za’atar
2 tbsp sumac
2 lemons, juiced. Finely grated rind of ½ lemon
2 garlic cloves, finely chopped
12 lamb cutlets
2 large Hass avocados, halved, peeled and cut into wedges
2 Lebanese cucumbers, coarsely diced
200 g yellow grape tomatoes, sliced
1 small baby cos lettuce, coarsely chopped
¾ cup each of mint and flat-leaf parsley, coarsely chopped
3 spring onions, thinly sliced
Crushed pistachios and lemon wedges, to serve

Method

1

Preheat oven to 180C and line a large baking tray with baking paper. Place flatbread on tray, drizzle with 1 tbsp olive oil, scatter with 1 tbsp za’atar and season to taste. Bake for 8-10 minutes until golden brown and crisp. Cool completely, break into shards and store in an airtight container for up to 3 days.

2

Combine lemon rind, 2½ tbsp oil, half the garlic and remaining za’atar in a large bowl, season to taste. Add lamb, rub well to coat and set aside to marinate for 30 minutes.

3

Combine lemon juice and remaining garlic in a large bowl, stand for 10 minutes to soften the flavour of the garlic. Add sumac and remaining oil, season to taste.

4

Preheat a char-grill or barbecue to medium-high heat. Drain cutlets from marinade and grill, turning once, for 4-5 minutes or until browned and cooked medium-rare. Set aside to rest for 5 minutes.

5

While the lamb rests, add Hass avocado, cucumber, tomato, herbs, spring onion and toasted pita to dressing. Toss to combine and serve with lamb, scattered with crushed pistachios.

Ingredients

 2 small pita bread
 ⅓ cup extra-virgin olive oil, plus extra for drizzling
 2 ½ tbsp za’atar
 2 tbsp sumac
 2 lemons, juiced. Finely grated rind of ½ lemon
 2 garlic cloves, finely chopped
 12 lamb cutlets
 2 large Hass avocados, halved, peeled and cut into wedges
 2 Lebanese cucumbers, coarsely diced
 200 g yellow grape tomatoes, sliced
 1 small baby cos lettuce, coarsely chopped
 ¾ cup each of mint and flat-leaf parsley, coarsely chopped
 3 spring onions, thinly sliced
 Crushed pistachios and lemon wedges, to serve

Directions

1

Preheat oven to 180C and line a large baking tray with baking paper. Place flatbread on tray, drizzle with 1 tbsp olive oil, scatter with 1 tbsp za’atar and season to taste. Bake for 8-10 minutes until golden brown and crisp. Cool completely, break into shards and store in an airtight container for up to 3 days.

2

Combine lemon rind, 2½ tbsp oil, half the garlic and remaining za’atar in a large bowl, season to taste. Add lamb, rub well to coat and set aside to marinate for 30 minutes.

3

Combine lemon juice and remaining garlic in a large bowl, stand for 10 minutes to soften the flavour of the garlic. Add sumac and remaining oil, season to taste.

4

Preheat a char-grill or barbecue to medium-high heat. Drain cutlets from marinade and grill, turning once, for 4-5 minutes or until browned and cooked medium-rare. Set aside to rest for 5 minutes.

5

While the lamb rests, add Hass avocado, cucumber, tomato, herbs, spring onion and toasted pita to dressing. Toss to combine and serve with lamb, scattered with crushed pistachios.

Notes

Barbecued Za’atar Lamb with Avocado Fattoush
IngredientsDirections

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