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Za'atar lamb cutlet platter with dips recipe

 Za'atar lamb cutlet platter with dips
 Za'atar lamb cutlet platter with dips

0:10 Prep | 0:10 Cook | 6 Servings | Easy


For the perfect spring platter serve up these succulent Middle Eastern infused lamb cutlets.


18 Coles Australian lamb cutlets, french trimmed
3 wholemeal pita breads
1 tablespoon olive oil
Coriander leaves, to serve
200g beetroot dip
200g hummus
200g eggplant dip


1 tablespoon sesame seeds
2 teaspoons cumin seeds
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried marjoram (optional)


Step 1 Preheat a barbecue grill or chargrill on medium.

Step 2 To make the za'atar, combine the sesame seeds, cumin, paprika, thyme, oregano and marjoram in a small bowl.

Step 3 Place lamb in a large bowl. Sprinkle over the za'atar and toss to combine. Cook on grill for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.

Step 4 Meanwhile, lightly brush the pita breads with oil. Toast the pita breads on the barbecue for 2 mins or until toasted.

Step 5 Arrange the lamb on a large serving platter. Top with coriander. Serve with the dips and bread.

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