Chef's Recipes

Lamb cutlets with sumac and parsley salad

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.

  • 35 mins preparation
  • 5 mins cooking plus resting
  • Serves 4
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"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."


  • 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


  • 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.