Grilled lamb cutlets with mountain herbs

Grilled lamb cutlets with mountain herbs

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

There’s little to beat tender young lamb cooked on the barbecue to pink perfection. As a rule, Turks don’t really like complicated marinades or sauces, preferring to keep the sweet flavour of the meat unadulterated. But brushing the meat with this fresh herb dressing towards the end of the cooking time adds just the right amount of complementary seasoning. Ask your butcher to cut double-thick cutlets to ensure a rosy-pink centre after grilling.

Ingredients

Quantity Ingredient
1 garlic clove, crushed with 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small shallot, finely chopped
1 teaspoon finely chopped rosemary
4 twigs dried oregano
1/2 teaspoon ground sumac
1 lemon, juiced
60ml extra-virgin olive oil
8 double lamb cutlets
Spicy eggplant relish, to serve
Tomato salad with tarragon, shankleish cheese and sumac dressing, to serve

Method

  1. Combine the garlic paste, pepper, shallot, herbs, sumac and lemon juice in a bowl. Whisk in the oil to make a thick, pungent dressing. (This may not look like a lot, but don’t worry as a little goes a long way.)
  2. Heat a ridged chargrill pan or barbecue to maximum heat. Brush the cutlets very lightly with a little of the dressing, then cook for 2 minutes on each side for medium–rare. Towards the end of the cooking time, brush on a little more of the dressing.
  3. Serve the cutlets hot from the grill with the remaining dressing on the side, accompanied with the relish and salad.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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