4/22/2009

Za'atar-crusted lamb cutlets

Spice up a Sunday barbie by giving your lamb cutlets a Middle Eastern touch.


Cooking Equipment
  • Large glass or ceramic bow
  • Plastic wrap
  • Fridge
  • Barbecue
  • Plate
  • foil
Ingredients - Za'atar-crusted lamb cutlets
serves 6
  • 2 tbs finely chopped thyme
  • 2 tbs sesame seeds
  • 1 tbs sumac (see note)
  • 18 (about 1.8kg) lamb cutlets, French trimmed
Preparation - Za'atar-crusted lamb cutlets:
  • 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 flavors.
  • 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.
Tips
  • 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.

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