Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Make a marinade by mixing together 2 teaspoons of the olive oil, the cumin, garlic and half the lemon juice in a small bowl. Brush over cutlets and set aside.

• 3.
  Place pita bread on a baking tray and bake in the oven for 5 minutes or until crisp. Break into pieces.
• 4.
  Heat a chargrill over high heat, add the lamb cutlets and cook, in batches if necessary, for 2 minutes on each side, until browned but still pink in the middle. Set aside.
• 5.
  Place the tomato, cucumber, parsley and pita bread in a large bowl, dress with remaining olive oil and lemon juice. Toss to combine.
• 6.
  Divide the salad between 4 bowls and top each with 2 cutlets.