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Za'atar-crusted lamb cutlets
Spice up a Sunday barbie by giving your lamb cutlets a Middle Eastern touch. Sumac is a ground purple-coloured spice with a slightly sour, sharp flavour. It's available in the spice aisle of supermarkets and from specialty spice stores. The lamb can be prepared up to 1 day ahead and store in an airtight container in the fridge.
Ingredients
- 2 tbs finely chopped thyme
- 2 tbs sesame seeds
- 1 tbs sumac
- 18 (about 1.8kg) lamb cutlets, French trimmed
Method
- Combine thyme, sesame seeds and sumac in a large glass or ceramic bowl. Add the lamb and gently toss until well combined.
- Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
- Preheat a barbecue on high. Season lamb with salt and pepper.
- Cook on barbecue for 2 minutes each side for medium or until cooked to your liking.
(Source: Taste.com.au)
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2)
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anonymous says:
29-May-2009
oh lovely recipe
anonymous says:
28-May-2009
wow yummmmmy
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