Lamb

Sumac and za'atar lamb cutlets with burghul salad

Name: Sumac and za'atar lamb cutlets with burghul salad recipe
Yield: 6
Ingredients: 240g burghul; 80ml olive oil; 20.00 ml za’atar; 20.00 ml sumac; 12 x 100g lamb cutlets; 40.00 ml pomegranate molasses; 1 lemon, juiced and zested; 1 bunch flat-leaf parsley, leaves picked, plus extra to serve; 1 bunch mint, leaves picked, plus extra to serve; 50g goat’s cheese, crumbled; 1 bunch wild rocket; Seeds of 1 pomegranate; 75g pistachio; Lemon wedges, to serve

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P71 Sumac and za'atar lamb cutlets with burghul salad

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by Helena Moursellas

Dec 06, 2022

Helena incorporates classic Middle Eastern flavours in this springtime lamb salad.

1 1/2 cups (240g) coarse burghul
1/3 cup (80ml) extra virgin olive oil, plus 1 tbs extra
1 tbs za’atar
1 tbs sumac
12 x 100g lamb cutlets
2 tbs pomegranate molasses
1 lemon, juiced and zested
1 bunch flat-leaf parsley, leaves picked, plus extra to serve
1 bunch mint, leaves picked, plus extra to serve
50g goat’s cheese, crumbled
1 bunch wild rocket
Seeds of 1 pomegranate
1/2 cup (75g) shelled pistachios, toasted, chopped
Lemon wedges, to serve

Method

1.

Place burghul, 3 cups (750ml) water and 1 tsp salt flakes in a medium saucepan over medium heat. Bring to a boil and cook for 5 minutes. Remove from heat, cover with a lid and allow to steam for 10 minutes. Fluff burghul up with a fork and set aside to cool completely.
2.

In a small bowl combine oil, za’atar, sumac and 1 tsp salt flakes. Place lamb cutlets on a large tray and drizzle with za’atar mixture. Set aside at room temperature for 30 minutes.
3.

Heat a lightly greased barbecue or chargrill pan to high. Cook cutlets for 3-4 minutes each side until charred and cooked to your liking. Remove from the grill, loosely wrap in foil and rest for 10 minutes.
4.

Meanwhile, combine pomegranate molasses, extra 1 tbs oil, lemon zest and juice in a small bowl. Season to taste.
5.

Combine burghul and herbs in a serving bowl and drizzle with dressing. Scatter with goat’s cheese and top with rocket, pomegranate seeds, pistachios and extra herbs. Serve salad and lamb cutlets with lemon wedges alongside.