Baharat lamb with warm bread and herb salad
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Serves
4
Cooking Time
Prep time 10 mins, cook 20 mins
| Lamb |
|
1 tbsp
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ground baharat (see note)
|
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1 tbsp
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dried mint
|
|
60 ml (¼ cup)
|
olive oil
|
|
12 double
|
lamb cutlets, frenched
|
| Bread salad |
|
300 gm
|
day-old bread, coarsely torn into 2cm pieces
|
|
2
|
red onions, coarsely chopped
|
|
1 clove
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garlic, finely chopped
|
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60 ml (¼ cup)
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extra-virgin olive oil
|
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½ cup (loosely packed)
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parsley leaves, coarsely torn
|
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½ cup (loosely packed)
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mint leaves, coarsely torn
|
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1
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lemon, juice and zested rind only
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| Mint yoghurt |
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280 gm (1 cup)
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thick natural yoghurt
|
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1 clove
|
garlic, finely chopped
|
|
1 tsp
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dried mint
|
|
1
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For bread salad, preheat oven to 220C. Combine bread, onion and garlic in roasting pan and drizzle with 2 tbsp olive oil, season to taste. Roast for 15-20 minutes, stirring occasionally until bread is golden.
|
|
2
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Combine baharat, mint, olive oil and 1 tsp sea salt and brush over lamb. Heat a frying pan over medium heat and cook lamb for 2 minutes each side or until brown, transfer to an oven tray and cook in oven at 220C for another 5 minutes for medium or until cooked to your liking.
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|
3
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For minted yoghurt, combine all ingredients and season to taste. Just before serving, add herbs and lemon rind to bread mixture, drizzle with lemon juice and remaining olive oil and season to taste. Serve with lamb cutlets and minted yoghurt to the side.
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Note Baharat is an exotic Middle Eastern spice blend available from Middle Eastern stores and Herbie’s Spices.
RECIPE Adelaide Lucas
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles