The Hummus Recipes Kitchen invites you to try Za'atar-crusted lamb cutlets recipe. Enjoy Middle Eastern cooking and learn how to make Za'atar-crusted lamb cutlets.
Spice up a Sunday barbie by giving your lamb cutlets a Middle Eastern touch.
Ingredients (serves 6)
2 tbs finely chopped thyme
2 tbs sesame seeds
1 tbs sumac (see note)
18 (about 1.8kg) lamb cutlets, French trimmed
Method
1. 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 flavours.
2. 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.
Notes
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.
Source
Notebook: - March 2007, Page 119
Recipe by Sarah Hobbs
Spice up a Sunday barbie by giving your lamb cutlets a Middle Eastern touch.
Ingredients (serves 6)
2 tbs finely chopped thyme
2 tbs sesame seeds
1 tbs sumac (see note)
18 (about 1.8kg) lamb cutlets, French trimmed
Method
1. 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 flavours.
2. 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.
Notes
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.
Source
Notebook: - March 2007, Page 119
Recipe by Sarah Hobbs
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