Name: Lamb cutlets with sumac yoghurt
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tablespoon za'atar; 1/4 cup (60ml) olive oil; 1 tablespoon dried oregano; 3 clove garlic, crushed; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 24 (1.2kg) lamb cutlets, trimmed; 48 fresh mint leaves; 1 cup (280g) yoghurt; 1 (130g) lebanese cucumber, seeded, finely chopped; 2 teaspoon sumac

Ingredients

2 tablespoon za'atar

1/4 cup (60ml) olive oil

1 tablespoon dried oregano

3 clove garlic, crushed

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

24 (1.2kg) lamb cutlets, trimmed

48 fresh mint leaves

1 cup (280g) yoghurt

1 (130g) lebanese cucumber, seeded, finely chopped

2 teaspoon sumac

Method

1.Combine za’atar, oil, oregano, 2 cloves garlic, rind and juice in large bowl. Add lamb, turn to coat in mixture. Cover; refrigerate 3 hours or overnight.

2.To make sumac yoghurt, combine yoghurt, cucumber, sumac and remaining garlic in small bowl; season to taste.

3.Cook cutlets, in batches, on heated oiled barbecue (or grill or grill plate).

4.Serve cutlets warm, topped with sumac yogurt and two mint leaves each.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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