Lamb cutlets with sumac and parsley salad

SERVES 4 // PREP TIME 35 MINS // COOK 5 MINS (PLUS RESTING)

“Barbecued lamb is such a classic Middle Eastern flavour, along with parsley salad,” says Abboud. “The addition of the ezme gives it a delicious sweetness that ties it all together.”

1 tbsp onion juice, squeezed from 2½ tbsp finely grated onion, pulp discarded 1 tbsp vegetable oil

1 tbsp baharat (see note) 4 untrimmed lamb cutlets

(about 300gm)

½ cup (firmly packed) flat-leaf parsley, coarsely chopped

¼ white onion, thinly

sliced

½ tsp sumac

Toum (see note), to serve TOMATO EZME 2 ripe Roma tomatoes, diced 1 spring onion, thinly sliced ¼ red onion, finely chopped ¼ cup mint, finely chopped ¼ cup coriander, finely

chopped

2 tbsp diced green capsicum 1 long green chilli, seeds

removed, finely chopped 1 tbsp extra-virgin olive oil,

plus extra for drizzling

1 tsp biber salcasi (see note) 1 tsp pomegranate molasses 1 tsp lemon juice

Small pinch each of ground black peppercorns and ground cumin

1 Combine onion juice, oil and baharat in a bowl and season to taste.

2 Bash cutlets with the side of a large knife to flatten slightly then toss to coat in marinade.

3 Preheat a barbecue (preferably charcoal) or char-grill pan to medium-high heat. Grill lamb, turning once, until cooked to your liking

(2-3 minutes each side for medium). Rest for 5 minutes.

4 Combine parsley, white onion and sumac in a bowl and season to taste.

5 For tomato ezme, combine ingredients in a separate bowl and season to taste with salt.

6 Serve cutlets with tomato ezme, parsley salad and a dollop of toum.

Note Biber salcasi, a Turkish red pepper paste, is available from Middle Eastern grocers. Baharat, a Middle Eastern spice blend, is available from Middle Eastern grocers (or see recipe p104). Toum, a garlic sauce, is available from Middle Eastern grocers (or see recipe p64).

Drink suggestion A mediumbodied red wine such as Öküzgözü Vinkara from Central Anatolia, Turkey.