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Cumin lamb with fattoush pitta salad
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4 essential Waitrose Lamb Steaks
Juice of 1 lemon
2 tsp ground cumin
3 tbsp essential Waitrose olive oil
2 essential Waitrose Pitta Bread, or 2 thick slices white bread
3 tbsp essential Waitrose Red Wine Vinegar
½ cucumber portion, halved lengthways and diced
4 essential Waitrose Tomatoes, roughly chopped
25g pack mint, leaves torn
5 essential Waitrose Salad Onions, chopped
2 tsp crushed sumac
1. Put the steaks in a shallow dish. Stir together the lemon juice, cumin and 1 tbsp oil, then smear over the lamb. Set aside for 10 minutes.
2. Meanwhile, toast the pitta bread lightly and, when cool enough to handle, tear into bitesize chunks. Stir together the remaining oil and the vinegar. Add the pitta, cucumber, tomatoes, mint and salad onions. Sprinkle over the sumac, season and toss. Set aside; the bread will soften slightly.
3. Heat a griddle pan over a high heat. Season the lamb and cook for 4-5 minutes per side for medium rare. Serve with the pitta salad.
Typical values per serving:
This recipe was first published in July 2017.
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