Spiced Lamb with Fattoush and Sumac Yoghurt

Spiced Lamb with Fattoush and Sumac Yoghurt

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 3, 2017.
Order Now
Order Now

Alternatively, use BBQ grill to cook lamb for about 2 minutes each side for medium-rare. To save on time, place whole pita bread in toaster and cook until golden and crispy then cut into 8 wedges.

Ingredients

Fattoush

  • 1 tomato
  • 1 clove garlic
  • ¼ teaspoon salt
  • 1 garlic pita bread
  • ½ baby cos lettuce
  • ½ Lebanese cucumber
  • 1-2 radishes, thinly sliced
  • 1 tablespoon picked mint leaves
  • Juice of ½ lemon

Sumac Yoghurt

  • ¼ teaspoon Arabic spice mix
  • ¼ teaspoon boiling water
  • ¼ cup yoghurt
  • 1 tablespoon mint leaves, roughly chopped

Spiced Lamb

  • 150g lamb leg steak (at room temperature)
  • ½ teaspoon Arabic spice mix

Steps

  1. Preheat BBQ hot plate or grill to high (if using). Bring a half-full kettle to the boil. Dice tomato 1.5cm and finely chop garlic, place into a small bowl with salt, a drizzle of olive oil and season with pepper. Set aside to marinate for at least 5 minutes. Combine first measure of Arabic spice mix and boiling water together in a small bowl, mix well, add yoghurt and mint then season to taste.
  2. Pat lamb dry and season with salt and second measure of Arabic spice mix. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook lamb for about 2-3 minutes each side for medium (depending on thickness), until cooked to your liking. Set aside, covered, to rest for 2–3 minutes.
  3. Carefully wipe out same pan with paper towels and heat a drizzle of olive oil on a medium-low heat. Cut pita bread into quarters and cook for about 1 minute each side until lightly golden, crispy and warmed.
  4. Roughly chop lettuce; peel cucumber into ribbons; thinly slice radishes.
  5. Add all to bowl with tomatoes, along with mint and lemon juice. Drizzle with olive oil and season to taste. Cut pita bread wedges in half again and toss through salad.
  6. To serve, place fattoush onto a plate, top with spiced lamb and dollop over sumac yoghurt.