Grilled Sumac Lamb Cutlets with Fatoush

Wake up your senses with this flavoursome Lebanese inspired meal.

Serves: 4
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.