|Za’atar lamb cutlet platter with dips|
0:10 Prep | 0:10 Cook | 6 Servings | Easy
For the perfect spring platter serve up these succulent Middle Eastern infused lamb cutlets.
18 Coles Australian lamb cutlets, french trimmed
3 wholemeal pita breads
1 tablespoon olive oil
Coriander leaves, to serve
200g beetroot dip
200g eggplant dip
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)
Step 1 Preheat a barbecue grill or chargrill on medium.
Step 2 To make the za’atar, combine the sesame seeds, cumin, paprika, thyme, oregano and marjoram in a small bowl.
Step 3 Place 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 4 Meanwhile, lightly brush the pita breads with oil. Toast the pita breads on the barbecue for 2 mins or until toasted.
Step 5 Arrange the lamb on a large serving platter. Top with coriander. Serve with the dips and bread.