Lamb cutlets with fattoush and baba ganoush

Serves 4

Preparation time: 20 minutes (plus marinating time)
Cooking time: 10 minutes

Ingredients
8×60g French-trimmed lamb cutlets, visible fat removed
1 clove garlic, crushed
1 teaspoon finely grated lemon zest
2 teaspoons lemon juice
1 small red onion, thinly sliced
1 tablespoon malt vinegar
2 teaspoons sumac
1 teaspoon baharat spice mix
olive oil spray, for cooking
2 tablespoons dukkah*, to serve
1 cup baba ganoush*
lemon cheeks, to serve

Fattoush
1×85g wholemeal pita bread
3 Lebanese (short) cucumbers, cut into 1 cm cubes
3 tomatoes, cut into 1 cm cubes
1 large red capsicum (pepper), seeded, membrane
removed, cut into 1 cm pieces
1×400g tin low-salt chickpeas, drained and rinsed
1 large handful mint leaves
1 large handful coriander leaves
2 tablespoons classic salad dressing*

* recipes available in the Baker IDI Wellness Plan

Preparation

1. Place the lamb, garlic, lemon zest and juice in a zip-lock bag. Seal and set aside for 5–10 minutes to marinate.
2. Combine the onion, vinegar and a pinch of the sumac in a small bowl and set aside, stirring occasionally.
3. Heat a chargrill pan, heavy-based frying pan or barbecue grill plate over medium–high heat. Drain the lamb, shaking off the excess marinade, then sprinkle with the baharat and spray lightly with oil. Cook the lamb for 2–3 minutes on each side for medium–rare or until cooked to your liking. Transfer to a plate, sprinkle with the remaining sumac, cover loosely with foil and set aside for 5 minutes to rest.

4. For the fattoush, warm the pita bread in the same pan you cooked your lamb in or on the barbecue for 1–2 minutes on each side or until golden and crisp. Remove and set aside to cool, then break into 5cm pieces.
5. Combine the cucumbers, tomatoes, capsicum, chickpeas, mint, coriander and dressing in a large bowl. Drain the onion, discarding the liquid, and add to the salad with the pita, then gently toss to combine.
6. Divide the fattoush and lamb evenly among 4 plates and sprinkle with the dukkah. Serve with the baba ganoush and lemon cheeks.