Preparation: 20 minutes, plus marinating time
Cooking: 10 minutes
Total: 30 minutes
12 lamb cutlets, trimmed
3 tbsp olive oil
1 ½ tbsp sumac
1 round of Lebanese bread, separated into 2 pieces
1 large tomato, cubed
1 Lebanese cucumber, cubed
½ red capsicum, diced
½ small red onion, finely sliced
3 radishes, finely sliced
½ cup mint leaves, roughly chopped
1 cup flat-leaf parsley leaves, roughly chopped
1 tbsp lemon juice
Rub the lamb cutlets with 1 tbsp oil and 1 tbsp sumac and cover. Refrigerate for 30 mins or up to overnight.
Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands.
Preheat a large chargrill over a moderately high heat. Season the cutlets with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
Meanwhile, place the tomato, cucumber, capsicum, onion, radish and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper and stir to combine. Transfer to a salad bowl and top with the bread shards and remaining sumac. Serve at once with the rested cutlets.