- 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
- 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
- 1Combine onion juice, oil and baharat in a bowl and season to taste.
- 2Bash cutlets with the side of a large knife to flatten slightly then toss to coat in marinade.
- 3Preheat 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.
- 4Combine parsley, white onion and sumac in a bowl and season to taste.
- 5For tomato ezme, combine ingredients in a separate bowl and season to taste with salt.
- 6Serve 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.