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Cumin lamb with fatoush pitta salad
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4 essential Waitrose lamb steaks
1 lemon, juice
2 tsp ground cumin
3 tbsp essential Waitrose olive oil
2 essential Waitrose pitta bread
3 tbsp essential Waitrose red wine vinegar
1 x ½ essential Waitrose cucumber, halved
lengthways and cut into chunks
4 essential Waitrose tomatoes, roughly chopped
25g 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 bite-sized chunks. Stir together the remaining oil and the vinegar in a large bowl. Add the pitta, cucumber, tomatoes, mint and salad onions. Sprinkle over the sumac, season and toss everything together. Set aside; the bread will soften slightly while it sits.
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 on the side.
Typical values per serving:
This recipe was first published in March 2012.
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