LAMB CUTLETS WITH FATTOUSH

SERVES 4 PREP 25 MINS COOK 10 MINS

2 tsp sesame seeds

2 tsp dried thyme leaves

1 tsp ground sumac, plus

½ tsp extra

1 tbsp olive oil

12 French-trimmed lamb cutlets

1 baby cos lettuce, torn

1 Lebanese cucumber, halved lengthways and sliced

½ cup torn parsley leaves

½ cup roughly chopped mint leaves

1 green capsicum, seeded, chopped

2 tomatoes, chopped

3 green onions, sliced

1 Lebanese bread

1 tbsp extra virgin olive oil

1 tbsp lemon juice 1 Grind sesame seeds, thyme and sumac in a mortar and pestle until combined. Stir in the oil. Coat the cutlets on both sides with the mixture. Set aside.

2 In a large bowl, combine lettuce, cucumber, herbs, capsicum, tomatoes and onions.

3 Preheat a barbecue grill on high. Cook the bread for 1-2 mins each side until golden. Cool, then break into pieces.

4 Meanwhile, barbecue the cutlets for 2-3 mins (depending on thickness) each side. Set aside to rest.

5 Add bread to salad. In a jug, whisk together oil and lemon juice, and drizzle over the salad. Season to taste. Toss to combine. Sprinkle with extra sumac and serve with cutlets.