1 tbsp ground baharat (see note)1 tbsp dried mint60 ml (¼ cup) olive oil12 doublelamb cutlets, frenched Bread salad300 gm day-old bread, coarsely torn into 2cm pieces2 red onions, coarsely chopped1 clove garlic, finely chopped60 ml (¼ cup) extra-virgin olive oil½ cup (loosely packed) parsley leaves, coarsely torn ½ cup (loosely packed) mint leaves, coarsely torn 1 lemon, juice and zested rind only Mint yoghurt280 gm (1 cup) thick natural yoghurt1 clove garlic, finely chopped1 tsp dried mint
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.
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.
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.
Note Baharat is an exotic Middle Eastern spice blend available
from Middle Eastern stores and Herbie's Spices.