We've used shoulder lamb chops for a different take on the classic.
3garlic cloves, coarsely chopped½ cup(firmly packed) mint1½ tbspsumac2 tbspolive oilFinelygrated rind of 1 lemon8lamb shoulder chops (160gm each)To serve:pickled chilli and lemon wedgesFattoush with quinoa105 gm (½ cup)quinoa1Lebanese flatbread450 gmcherry tomatoes1Lebanese cucumber, coarsely chopped½ cup each(firmly packed) mint and flat-leaf parsley½Spanish onion, thinly slicedJuiceof 1 lemon2 tbspextra-virgin olive oil
For fattoush, preheat oven to 180C. Rinse quinoa under cold running water, drain then cook in boiling salted water until tender (10-12 minutes). Drain well in a fine sieve and set aside to steam and cool. Meanwhile, bake flatbread in oven until golden and crisp (3-4 minutes), cool then break into coarse pieces. Combine remaining ingredients in a large bowl and set aside until required. Before serving, add flatbread, season to taste and gently toss to combine.
Crush garlic, mint, sumac and a large pinch fine sea salt flakes in a mortar and pestle, then stir in oil and lemon rind. Transfer to a large bowl, add lamb and massage mixture into meat. Heat a large char-grill pan or barbecue to medium-high heat and cook lamb, turning occasionally, until charred (8-10 minutes). Cover loosely with foil and set aside to rest (5 minutes). Serve warm with fattoush, lemon wedges and pickled chillies.