Sumac Lamb Cutlets with Chopped Radish Tomato Salad

Lamb on the BBQ, there is nothing better, throw some tasty spices into the mix and you have a BBQ dish people are not going to forget in a hurry!

Prep: 20 minutes - Cook: 10 minutes - Serves: 4 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

600g Lamb cutlets
1 tablespoon sumac
2 teaspoon cumin seeds
1 tablespoon extra-virgin olive oil  

Chopped Radish Tomato Salad
8 radish bulbs, finely sliced
500g cherry tomatoes, sliced in half
1 medium Lebanese cucumber, finely sliced 
¼ cup dill leaves, roughly chopped, plus extra to serve
⅓ cup full-fat natural yoghurt
½ lemon, juiced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper 

To serve
Pita breads
Natural Yoghurt
Harissa

Method

Step 1. Preheat BBQ grill to high. Make the Chopped Radish Tomato Salad by adding the radish, tomatoes, cucumber, and dill to a large bowl. Toss to combine. To a jar, add the yoghurt, oil, salt, pepper, and squeeze in the lemon juice. Shake well to combine and then set aside until ready to serve.

 Step 2. Add the lamb cutlets to a bowl and sprinkle over the sumac, cumin, salt, and pepper along with the olive oil. Use your hands to evenly coat the lamb, massaging the spices into the meat.

 Step 3. Place lamb cutlets onto the BBQ grill and cook for 2-3 minutes on each side for medium-rare or cook to your liking. Dress the salad at serving.

 Step 4. Divide the Sumac Lamb Cutlets and the Chopped Radish Tomato Salad between plates. Sprinkle with any extra dill leaves to serve.