Sunday, January 25, 2009

Za'atar-crusted lamb cutlets

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

Ingredients (serves 6)
* 2 tbs finely chopped thyme
* 2 tbs sesame seeds
* 1 tbs sumac (see note)
* 18 (about 1.8kg) lamb cutlets, French trimmed

1. 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 flavours.
2. 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.

Notes & 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.

Notebook: - Page 119
Recipe by Sarah Hobbs


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