Fatoush with lamb
Nutrition Info.(per serve)
- 500g lamb rump
- 1 lemon, 4 tablespoons juice
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sumac (optional)
- 4 medium-sized (about 300g total) pita breads
- 4 medium-sized tomatoes
- 1 medium-sized telegraph cucumber
- 1 green capsicum, cored, quartered and sliced
- 1/2 medium red onion, thinly sliced
- 1/2 cup chopped (mixed) fresh coriandercilantroX and fresh mint
- 1/2 teaspoon sugar
- salt and pepper, to taste
- 4 teaspoons olive oil
Total fat 14g
Saturated fat 4g
Dietary fibre 6g
1 Place lamb in a plastic bag with 1 tablespoon lemon juice, oil, cumin, paprika and sumac (if using) then leave to marinate while oven heats to 200°C.
2 When the oven is hot remove lamb from plastic bag and place on a roasting pan. Cook for 12–15 minutes, depending on the thickness of the rump and how well you like it cooked. Remove from oven and leave to stand for 5–10 minutes before carving in 5mm-thick slices.
3 While lamb cooks, spread pita breads on another tray and place in the oven for about 5 minutes until they begin to crisp up. Remove them from oven and when cool to handle, cut or tear pita into bite-sized wedges.
4 Cut each tomato in 6–8 chunks and place these in a large salad bowl. Halve cucumber lengthways. Scoop out and discard seeds then cut flesh in bite-sized chunks and add to bowl with capsicum, onion and chopped herbs.
5 Add sliced lamb and pita bread wedges to salad bowl and gently toss everything together. Sprinkle in sugar, add salt and pepper and drizzle with the remaining lemon juice and olive oil then toss again. Adjust seasonings to taste then serve.
Make it gluten free: Use gluten-free bread.
Hanu de Jong
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