Name: Lamb cutlets with sumac and parsley salad
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp onion juice, squeezed from 2½ tbsp finely grated onion, pulp discarded; 1 tbsp vegetable oil; 1 tbsp baharat (see note); 4 untrimmed lamb cutlets (about 300gm); ½ cup (firmly packed) flat-leaf parsley, coarsely chopped; ¼ white onion, thinly sliced; ½ tsp sumac; Toum (see note), to serve; Tomato ezme; 2 ripe Roma tomatoes, diced; 1 spring onion, thinly sliced; ¼ onion, finely chopped; ¼ mint, finely chopped; ¼ coriander, finely chopped; 2 diced green capsicum; 1 green chilli, seeds removed, finely chopped; 1 extra-virgin olive oil, plus extra for drizzling; 1 biber salcasi (see note); 1 pomegranate molasses; 1 lemon juice; Small pinch each of ground black peppercorns and ground cumin

“Barbecued lamb is such a classic Middle Eastern flavour, along with parsley salad,” says Joseph Abboud. “The addition of the ezme gives it a delicious sweetness that ties it all together.”

Ingredients

1 tbsp onion juice, squeezed from 2½ tbsp finely grated onion, pulp discarded

1 tbsp vegetable oil

1 tbsp baharat (see note)

4 untrimmed lamb cutlets (about 300gm)

½ cup (firmly packed) flat-leaf parsley, coarsely chopped

¼ white onion, thinly sliced

½ tsp sumac

Toum (see note), to serve

Tomato ezme

2 ripe Roma tomatoes, diced

1 spring onion, thinly sliced

¼ onion, finely chopped

¼ mint, finely chopped

¼ coriander, finely chopped

2 diced green capsicum

1 green chilli, seeds removed, finely chopped

1 extra-virgin olive oil, plus extra for drizzling

1 biber salcasi (see note)

1 pomegranate molasses

1 lemon juice

Small pinch each of ground black peppercorns and ground cumin

Method

1.Combine onion juice, oil and baharat in a bowl and season to taste.

2.Bash cutlets with the side of a large knife to flatten slightly then toss to coat in marinade.

3.Preheat a barbecue (preferably charcoal) or char-grill pan to medium-high heat. Grill lamb, turning once, until cooked to your liking (2-3 minutes each side for medium). Rest for 5 minutes.

4.Combine parsley, white onion and sumac in a bowl and season to taste.

5.For tomato ezme, combine ingredients in a separate bowl and season to taste with salt.

6.Serve cutlets with tomato ezme, parsley salad and a dollop of toum.

Biber salcasi, a Turkish red pepper paste, is available from Middle Eastern grocers. Baharat, a Middle Eastern spice blend, is available from Middle Eastern grocers. Toum, a garlic sauce, is available from Middle Eastern grocers.
Drink suggestion: A medium-bodied red wine such as Öküzgözü Vinkara from Central Anatolia, Turkey. Drink suggestion by Ari Vlassopoulos.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

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