Zaatar lamb cutlets with carrot and orange salad

These lamb cutlets are guaranteed to please even the toughestcritic. Served with crunchy carrot salad, its a real winner.

Recipe «Zaatar lamb cutlets with carrot and orange salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup za'atar*, 1/2 cup extra virgin olive oil, 12 lamb cutlets, 1 tsp cumin seeds, 1/2 tsp sweet paprika , 1/4 tsp chilli flakes, 2 oranges, 1/2 tsp honey , 2 large carrots, peeled, cut into julienne, 1/2 cup firmly packed flat-leaf parsley leaves, Green salad, to serve.

Ingredients:

• 1/4 cup za'atar* 
• 1/2 cup extra virgin olive oil 
• 12 lamb cutlets 
• 1 tsp cumin seeds 
• 1/2 tsp sweet paprika 
• 1/4 tsp chilli flakes 
• 2 oranges 
• 1/2 tsp honey 
• 2 large carrots, peeled, cut into julienne 
• 1/2 cup firmly packed flat-leaf parsley leaves 
• Green salad, to serve 

Instructions

1. Combine za'atar and half the oil in a bowl. Add cutlets and rub mixture into lamb then set aside.
2. 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.
3. 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.