For the perfect spring platter serve up these succulent Middle Eastern infused lamb cutlets.
Ingredients
- 18 Coles Australian lamb cutlets, french trimmed
- 3 wholemeal pita breads
- 1 tablespoon olive oil
- Coriander leaves, to serve
- 200g beetroot dip
- 200g hummus
- 200g eggplant dip
Za'atar
- 1 tablespoon sesame seeds
- 2 teaspoons cumin seeds
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried marjoram (optional)
Method
- Step 1Preheat a barbecue grill or chargrill on medium.
- Step 2To make the za’atar, combine the sesame seeds, cumin, paprika, thyme, oregano and marjoram in a small bowl.
- Step 3Place lamb in a large bowl. Sprinkle over the za’atar and toss to combine. Cook on grill for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.
- Step 4Meanwhile, lightly brush the pita breads with oil. Toast the pita breads on the barbecue for 2 mins or until toasted.
- Step 5Arrange the lamb on a large serving platter. Top with coriander. Serve with the dips and bread.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1840 kj
Energy
22g
Fat Total
5g
Saturated Fat
6g
Fibre
27g
Protein
30g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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