Sumac and mint-grilled lamb chops with quinoa fattoush


  • Serves 4 people

We've used shoulder lamb chops for a different take on the classic.

  • 3 garlic cloves, coarsely chopped
  • ½ cup (firmly packed) mint
  • 1½ tbsp sumac
  • 2 tbsp olive oil
  • Finely grated rind of 1 lemon
  • 8 lamb shoulder chops (160gm each)
  • To serve: pickled chilli and lemon wedges
  • Fattoush with quinoa
  • 105 gm (½ cup) quinoa
  • 1 Lebanese flatbread
  • 450 gm cherry tomatoes
  • 1 Lebanese cucumber, coarsely chopped
  • ½ cup each (firmly packed) mint and flat-leaf parsley
  • ½ Spanish onion, thinly sliced
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
01   For fattoush, preheat oven to 180C. Rinse quinoa under cold running water, drain then cook in boiling salted water until tender (10-12 minutes). Drain well in a fine sieve and set aside to steam and cool. Meanwhile, bake flatbread in oven until golden and crisp (3-4 minutes), cool then break into coarse pieces. Combine remaining ingredients in a large bowl and set aside until required. Before serving, add flatbread, season to taste and gently toss to combine.
02   Crush garlic, mint, sumac and a large pinch fine sea salt flakes in a mortar and pestle, then stir in oil and lemon rind. Transfer to a large bowl, add lamb and massage mixture into meat. Heat a large char-grill pan or barbecue to medium-high heat and cook lamb, turning occasionally, until charred (8-10 minutes). Cover loosely with foil and set aside to rest (5 minutes). Serve warm with fattoush, lemon wedges and pickled chillies.
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