Name: Baharat lamb with warm bread and herb salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp ground baharat (see note); 1 tbsp dried mint; 60 ml olive oil (¼ cup); 12 double lamb cutlets, frenched; Bread salad; 300 gm day-old bread, coarsely torn into 2cm pieces; 2 red onions, coarsely chopped; 1 clove garlic, finely chopped; 60 ml extra-virgin olive oil (¼ cup); ½ cup parsley leaves, coarsely torn (loosely packed); ½ cup mint leaves, coarsely torn (loosely packed); 1 lemon, juice and zested rind only; Mint yoghurt; 280 gm thick natural yoghurt (1 cup); 1 clove garlic, finely chopped; 1 tsp dried mint

Baharat lamb with warm bread and herb salad

Australian Gourmet Traveller Middle Eastern inspired recipe for rack of lamb with bread salad with fresh herbs and minted yoghurt.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tbsp ground baharat (see note)

1 tbsp dried mint

60 ml olive oil (¼ cup)

12 double lamb cutlets, frenched

Bread salad

300 gm day-old bread, coarsely torn into 2cm pieces

2 red onions, coarsely chopped

1 clove garlic, finely chopped

60 ml extra-virgin olive oil (¼ cup)

½ cup parsley leaves, coarsely torn (loosely packed)

½ cup mint leaves, coarsely torn (loosely packed)

1 lemon, juice and zested rind only

Mint yoghurt

280 gm thick natural yoghurt (1 cup)

1 clove garlic, finely chopped

1 tsp dried mint

Method

Main

1.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.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.

3.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.