6

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 serve

1 tsp lemon juice

Small pinch each of ground

black peppercorns and

ground cumin

1 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 molasses

5 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.●