1 tbsp onion juice, squeezed
from 2½ tbsp finely grated
onion, pulp discarded
1 tbsp vegetable oil
1 tbsp baharat (see note)
4 untrimmed lamb cutlets
(about 300gm)
½ cup (firmly packed)
flat-leaf parsley, coarsely
chopped
¼ white onion, thinly
sliced
½ tsp sumac
Toum (see note), to serve1 tsp lemon juice
Small pinch each of ground
black peppercorns and
ground cumin1 Combine onion juice, oil
and baharat in a bowl and
season to taste.
2 Bash cutlets with the side of
a large knife to flatten slightly
then toss to coat in marinade.
3 Preheat a barbecue
(preferably charcoal) or
char-grill pan to medium-high
heat. Grill lamb, turning once,
until cooked to your liking
(2-3 minutes each side for
medium). Rest for 5 minutes.
4 Combine parsley, white onion
and sumac in a bowl and season
to taste.Lamb cutlets with sumac
and parsley salad
SERVES 4 // PREP TIME 35 MINS // COOK 5 MINS (PLUS RESTING
“Barbecued lamb is such a classic Middle Eastern flavour, along
with parsley salad,” says Abboud. “The addition of the ezme
gives it a delicious sweetness that ties it all together.”
TOMATO EZME
2 ripe Roma tomatoes, diced
1 spring onion, thinly sliced
¼ red onion, finely chopped
¼ cup mint, finely chopped
¼ cup coriander, finely
chopped
2 tbsp diced green capsicum
1 long green chilli, seeds
removed, finely chopped
1 tbsp extra-virgin olive oil,
plus extra for drizzling
1 tsp biber salcasi (see note)
1 tsp pomegranate molasses5 For tomato ezme, combine
ingredients in a separate bowl
and season to taste with salt.
6 Serve cutlets with tomato
ezme, parsley salad and a
dollop of toum.
NoteBiber salcasi, a Turkish
red pepper paste, is available
from Middle Eastern grocers.
Baharat, a Middle Eastern spice
blend, is available from Middle
Eastern grocers (or see recipe
p104). Toum, a garlic sauce, is
available from Middle Eastern
grocers (or see recipe p64).
Drink suggestionA medium-
bodied red wine such as
Öküzgözü Vinkara from
Central Anatolia, Turkey.●