Grilled Sumac Aussie Lamb Chops with Fattoush
Sumac-seasoned lamb chops are paired with fresh Fattoush salad in this Middle Eastern-inspired recipe. The tangy flavor of sumac is echoed in the lemon juice that dresses a salad of crisp pita bread, fresh vegetables and fragrant mint and parsley.
| Serving Size | 4 |
|---|---|
| Cook Time | 15 mins. |
Ingredients
- 12 lamb rib chops
- 3 tablespoons olive oil
- 1½ tablespoons sumac
- Fattoush
- 2 pieces Lebanese pita bread, round
- 1 large tomato, cubed
- 1 cucumber, cubed
- 1/2 diced red bell pepper
- 1/2 small red onion, finely diced
- 3 finely sliced radishes
- 1/2 cup mint leaves, roughly chopped
- 1 cup flat leaf parsley, roughly chopped
- 1 tablespoon lemon juice
Preparation
- Rub the lamb chops with 1 tablespoon oil and 1 tablespoon sumac and cover. Refrigerate for 30 minutes or up to overnight.
- Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands.
- Preheat grill over a moderately high heat. Season the chops with salt and pepper and grill for 3 to 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
- Place the tomato, cucumber, bell pepper, onion, radishes and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper. Stir to combine.
- Transfer to a salad bowl and top with the bread shards and remaining sumac and serve with chops.
Grilled Sumac Aussie Lamb Chops with Fattoush
Sumac-seasoned lamb chops are paired with fresh Fattoush salad in this Middle Eastern-inspired recipe. The tangy flavor of sumac is echoed in the lemon juice that dresses a salad of crisp pita bread, fresh vegetables and fragrant mint and parsley.
4
Cook: 15 mins.
Preparation
- Rub the lamb chops with 1 tablespoon oil and 1 tablespoon sumac and cover. Refrigerate for 30 minutes or up to overnight.
- Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands.
- Preheat grill over a moderately high heat. Season the chops with salt and pepper and grill for 3 to 4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
- Place the tomato, cucumber, bell pepper, onion, radishes and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper. Stir to combine.
- Transfer to a salad bowl and top with the bread shards and remaining sumac and serve with chops.
Ingredients
- 12 lamb rib chops
- 3 tablespoons olive oil
- 1½ tablespoons sumac
- Fattoush
- 2 pieces Lebanese pita bread, round
- 1 large tomato, cubed
- 1 cucumber, cubed
- 1/2 diced red bell pepper
- 1/2 small red onion, finely diced
- 3 finely sliced radishes
- 1/2 cup mint leaves, roughly chopped
- 1 cup flat leaf parsley, roughly chopped
- 1 tablespoon lemon juice
