AT A GLANCE
We've used shoulder lamb chops for a different take on the classic.
|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.|