
11 Ingredients
1/4 cup (25g) za’atar*
1/2 cup (125ml) extra virgin olive oil
12 lamb cutlets
1 tsp cumin seeds
1/2 tsp sweet paprika
1/4 tsp chilli flakes
2 oranges
1/2 tsp honey
2 large carrots, peeled, cut into julienne
1/2 cup firmly packed flat-leaf parsley leaves
Green salad, to serve
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3 Method Steps
Combine za’atar and half the oil in a bowl. Add cutlets and rub mixture into lamb then set aside.
Place cumin, paprika and chilli in a dry frying pan and cook, stirring over low heat, for 1 minute or until fragrant. Transfer to a bowl. Using a citrus zester, remove orange rind in thin strips and add to bowl. With a sharp knife, cut away peel with white pith from oranges, then segment by cutting down either side of membrane to release segments. Squeeze juice from membranes over spice mixture then add honey and remaining oil. Season with salt and pepper; then mix well. Add orange segments, carrot and parsley and toss to combine.
Preheat a char-grill pan or barbecue over medium-high and cook lamb cutlets for 3 minutes each side for medium-rare. Serve cutlets with carrot salad and a green salad.
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Recipe Notes
*Za’atar is a Middle Eastern spice mix traditionally containing sumac, thyme, sesame seeds and salt. It is available in the spice section of supermarkets. Cook’s tip: To julienne the carrots, cut into 5cm lengths, then cut lengths into 2-3-thick slices. Stack a few slices together at one time and cut into long thin strips. Alternatively, use a Japanese mandolin or the coarse side of a box grater.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Image by Andrew Lehmann
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