Chefs' Recipes

Lamb cutlets with sumac and parsley salad

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.
Lamb cutlets with sumac and parsley saladMark Roper
4
35M
5M
40M

“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

Tomato ezme

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

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