These lamb cutlets are guaranteed to please even the toughestcritic. Served with crunchy carrot salad, its a real winner.
- Combine za'atar and half the oil in a bowl. Add cutlets and rub mixture into lamb then set aside.
- Place 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.
- Preheat 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set