- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
These lamb cutlets are guaranteed to please even the toughestcritic. Served with crunchy carrot salad, it’s a real winner.
Ingredients
- 1/4 cup (25g) za'atar*
- 1/2 cup (125ml) extra virgin olive oil
- 12 lamb cutlets
- 1 teaspoon cumin seeds
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon chilli flakes
- 2 oranges
- 1/2 teaspoon honey
- 2 large carrots, peeled, cut into julienne
- 1/2 cup firmly packed flat-leaf parsley leaves
- Green salad, to serve
Method
- Step 1Combine za’atar and half the oil in a bowl. Add cutlets and rub mixture into lamb then set aside.
- Step 2Place cumin, paprika and chilli in a dry frying pan and cook, stirring over low heat, for 1 minute or until fragrant. Transfer to a bowl. Using a citrus zester, remove orange rind in thin strips and add to bowl. With a sharp knife, cut away peel with white pith from oranges, then segment by cutting down either side of membrane to release segments. Squeeze juice from membranes over spice mixture then add honey and remaining oil. Season with salt and pepper; then mix well. Add orange segments, carrot and parsley and toss to combine.
- Step 3Preheat a char-grill pan or barbecue over medium-high and cook lamb cutlets for 3 minutes each side for medium-rare. Serve cutlets with carrot salad and a green salad.
- Low carb
- Low sodium
- Lower gi
Nutrition
2530 kj
Energy
45g
Fat Total
11g
Saturated Fat
7g
Fibre
36g
Protein
121mg
Cholesterol
138.3mg
Sodium
10g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
*Za’atar is a Middle Eastern spice mix traditionally containing sumac, thyme, sesame seeds and salt. It is available in the spice section of supermarkets. Cook’s tip: To julienne the carrots, cut into 5cm lengths, then cut lengths into 2-3-thick slices. Stack a few slices together at one time and cut into long thin strips. Alternatively, use a Japanese mandolin or the coarse side of a box grater.
- Author: Cynthia Black
- Image credit: Andrew Lehmann
- Publication: Notebook:
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