Lebanese Lamb With Tomato And Mint Salad
From DonSpain 8 years agoIngredients
- 2tbsp Extra Virgin Olive Oil shopping list
- 4 Lamb Steaks/Cutlets shopping list
- 2½ tsp Sumac + To Serve - extra set aside shopping list
- ½tsp ground Cumin shopping list
- 2tbsp White Wine Vinegar shopping list
- 250g/½lb mixed Tomatoes - plum/vine/cherry - chopped shopping list
- 6 small Radishes - trimmed & thinly sliced shopping list
- ¼ Cucumber - finely chopped shopping list
- Handful fresh Mint Leaves - shredded shopping list
- A few Rocket Leaves - torn shopping list
- 1tbsp flatleaf Parsley - chopped shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- In a bowl mix 1tsp Sumac, Cumin, 1tbsp Oil with Salt and Pepper to taste to create a paste;
- Rub all over and well into Lamb and set aside;
- In a large bowl, mix the remaining Sumac, Oil and the Vinegar together and season with Salt and Pepper;
- Add the Tomatoes, Radishes, Cucumber, Rocket and Parsley and toss vigorously together to ensure everything is well coated;
- Scatter over the Mint Leaves;
- Grill or Griddle Cook the Lamb for 1 or 2 minutes on each side or until cooked through with the juices flowing clearly and freely;
- Serve with the Salad over which sprinkle with a little extra Sumac.
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