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Sumac and mint-grilled lamb chops with quinoa fattoush


We've used shoulder lamb chops for a different take on the classic.

You'll need

3 garlic cloves, coarsely chopped ½ cup (firmly packed) mint 1½ tbsp sumac 2 tbsp olive oil Finely grated rind of 1 lemon 8 lamb shoulder chops (160gm each) To serve: pickled chilli and lemon wedges   Fattoush with quinoa 105 gm (½ cup) quinoa 1 Lebanese flatbread 450 gm cherry tomatoes 1 Lebanese cucumber, coarsely chopped ½ cup each (firmly packed) mint and flat-leaf parsley ½ Spanish onion, thinly sliced Juice of 1 lemon 2 tbsp extra-virgin olive oil

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2013

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