Name: Lamb fattoush with lemon sumac dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Lamb fattoush; 1 large Lebanese flat bread; 1 baby cos, leaves separated; 4 tomatoes, chopped; 2 Lebanese cucumbers, chopped; 1 bunch radishes, half sliced, half halved; 4 lamb leg steaks; Lemon sumac dressing; 1/3 cup extra virgin olive oil; juice of 2 lemons; 1/2 teaspoon dried oregano; 1/2 teaspoon sumac

Lamb fattoush with lemon sumac dressing

Add fattoush to your repertoire with this delicious salad recipe! This Middle Eastern salad is packed with fresh veges, tender grilled lamb and complemented with a tangy lemon sumac dressing

Ingredients

Lamb fattoush

1 large Lebanese flat bread

1 baby cos, leaves separated

4 tomatoes, chopped

2 Lebanese cucumbers, chopped

1 bunch radishes, half sliced, half halved

4 lamb leg steaks

Lemon sumac dressing

1/3 cup extra virgin olive oil

juice of 2 lemons

1/2 teaspoon dried oregano

1/2 teaspoon sumac

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.Spray the bread with olive oil and place on tray. Bake for 8-10 minutes until golden and crisp. Cool, then break into pieces.

3.In a large bowl, combine the cos, tomato, cucumber and radish. Set aside.

4.For the dressing, whisk all the ingredients together in a jug. Preheat a char-grill plate on high. Spray the lamb steaks with oil. Char-grill for 1-2 minutes each side for medium rare or until cooked to taste. Rest, covered, for 5 minutes before slicing thinly.

5.Toss the lamb and bread pieces through salad. Drizzle with the dressing, tossing to serve.

If you can only get large cos lettuce, tear the leaves into bite-sized pieces.

Note

Woman's Weekly Food

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Ingredients

Method

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