Cooking Equipment
- Large glass or ceramic bow
- Plastic wrap
- Fridge
- Barbecue
- Plate
- foil
serves 6
- 2 tbs finely chopped thyme
- 2 tbs sesame seeds
- 1 tbs sumac (see note)
- 18 (about 1.8kg) lamb cutlets, French trimmed
- Combine thyme, sesame seeds and sumac in a large glass or ceramic bowl. Add the lamb and gently toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavors.
- Preheat a barbecue on high. Season lamb with salt and pepper. Cook on barbecue for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Serve on a platter.
- Sumac is a ground purple-coloured spice with a slightly sour, astringent flavour. It's available in the spice aisle of supermarkets and from specialty spice stores.
- The lamb can be prepared up to 1 day ahead. Store in an airtight container in the fridge.
- Transportation tip: Store in an airtight container and place in an esky.
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