Za’atar Lamb Cutlet Platter With Dips Recipe

Posted on
For the perfect spring platter serve up these succulent Middle Eastern infused lamb cutlet Za'atar lamb cutlet platter with dips recipe
Za’atar lamb cutlet platter with dips

0:10 Prep | 0:10 Cook | 6 Servings | Easy

Coles
Taste.com.au

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 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.

happy cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *