Sumac Lamb Steaks with Fattoush Salad
- Gluten
- Wheat
We love fattoush; that Middle Eastern panzanella style salad studded with crispy shards of Lebanese bread. There’s nothing quite like it. Lemony sumac too is the perfect summer flavour. We’ve crusted a juicy tender lamb steaks in the stuff, and you won’t believe how good it makes it taste! This is best when the Lebanese bread is hot and crispy, so don’t delay in getting it served up and on the table.
Ingredients
2
tomatoes
¼ cup
kalamata olives
2
cucumbers
½
red onion
1 bunch
parsley
2
Lebanese bread
(Contains: Gluten, Wheat;)
600 g
lamb leg steaks
2 tsp
sumac
2 clove
garlic
½
lemon
Not included in your delivery
1 tbs
red wine vinegar
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the tomatoes and lemon into wedges. Halve the kalamata olives (optional), and halve and chop the cucumbers. Finely slice the red onion and cut the Lebanese bread into strips. Peel and crush the garlic, and pick the parsley leaves.
Combine the tomato, kalamata olives (if using), cucumber, red onion and parsley in a medium bowl. Whisk the red wine vinegar and half of the olive oil in a small bowl or jug and season to taste with salt and pepper. Pour the dressing over the salad and set aside.
Place the Lebanese bread strips on a lined oven tray and cook in the oven for 5 minutes or until crispy. Toss the Lebanese bread through the salad and then divide between plates.
Meanwhile, in a large bowl rub the lamb leg steaks with the remaining olive oil, sumac, garlic, and some salt and pepper until well coated. Heat a large frying pan over a medium-high heat. Add the lamb and cook for 2 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 minutes.
To serve, divide the salad and lemon wedges between plates and top with the lamb. Enjoy!
