Barbecued Lamb Cutlet Fattoush
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 2 white Lebanese bread rounds
- 2 cans chickpeas, rinsed, drained
- 5milliliter extra virgin olive oil cooking spray
- 1/2teaspoons smoked paprika
- 20grams Masterfoods Perfect For Lamb Spice Blend
- 1/4 cup extra virgin olive oil
- 12 Australian lamb cutlets
- 1 baby cos lettuce, trimmed, leaves separated
- 2 large tomatoes, cut into wedges
- 2 Lebanese cucumbers, peeled into ribbons
- 3 radishes, thinly sliced into rounds
- 2 lemons
Description
This summer, entertain with juicy, tender Australian lamb. It's perfectly suited to delicious Lebanese dishes, such as in this bright, tangy bread salad.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Place bread rounds and chickpeas on trays. Spray with oil and sprinkle with paprika. Season. Bake for 10 minutes or until golden. Set aside.
Step 2 of 3
Heat a barbecue grill on high heat. Combine spice blend and 2 tbs oil in a large dish. Add lamb and turn to coat. Cook lamb in batches, for 3 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.
Step 3 of 3
Meanwhile, combine lettuce, tomato, cucumber and radish on a platter. Juice half of one lemon. Drizzle vegetables with lemon juice and remaining oil. Toss to combine. Tear bread into pieces and add to salad. Add chickpeas and feta. Arrange cutlets on top. Serve with garlic dip seasoned with pepper and remaining lemon cut into wedges.
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