Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 Lebanese cucumbers, quartered lengthways, chopped
- 1tablespoons pomegranate molasses
- 3 radishes, thinly sliced
- 2 wholemeal Lebanese breads
- 2 vine-ripened truss tomatoes, coarsely chopped
- 1 baby cos lettuce, trimmed, coarsely chopped
- 8 lamb cutlets, fat trimmed
- 5milliliter virgin olive oil spray
- 2 1/2tablespoons olive oil
- 2teaspoons sumac
- 1tablespoons honey
- 1 1/2tablespoons red wine vinegar
- 70grams feta, crumbled
Nutrition per serving
2850kJ
Protein
46.2grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a large chargrill pan over high heat. Spray bread with oil and grill, turning, for 5-7 minutes or until golden and crisp. Set aside to cool. Break into pieces.
Step 2 of 4
Place lamb on a plate. Sprinkle both sides with sumac. Season and drizzle with 1 tbs oil. Cook lamb in same pan for 5-6 minutes, turning once, or until cooked to your liking.
Step 3 of 4
Meanwhile, whisk vinegar, molasses, honey and remaining oil in a jug to combine. Season to taste.
Step 4 of 4
Combine radish, cucumber, tomato, lettuce and feta in a bowl. Drizzle with dressing and toss to combine. Add bread pieces, season to taste and toss to combine. Serve lamb with fattoush.
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