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Sumac and mint-grilled lamb chops with quinoa fattoush

Australian Gourmet Traveller recipe for sumac and mint-grilled lamb chops with quinoa fattoush.
Sumac and mint-grilled lamb chops with quinoa fattoush

Sumac and mint-grilled lamb chops with quinoa fattoush

James Moffatt

Ingredients

Fattoush with quinoa

Method

Main

1.For fattoush, preheat oven to 180C. Rinse quinoa under cold running water, drain then cook in boiling salted water until tender (10-12 minutes). Drain well in a fine sieve and set aside to steam and cool. Meanwhile, bake flatbread in oven until golden and crisp (3-4 minutes), cool then break into coarse pieces. Combine remaining ingredients in a large bowl and set aside until required. Before serving, add flatbread, season to taste and gently toss to combine.
2.Crush garlic, mint, sumac and a large pinch fine sea salt flakes in a mortar and pestle, then stir in oil and lemon rind. Transfer to a large bowl, add lamb and massage mixture into meat. Heat a large char-grill pan or barbecue to medium-high heat and cook lamb, turning occasionally, until charred (8-10 minutes). Cover loosely with foil and set aside to rest (5 minutes). Serve warm with fattoush, lemon wedges and pickled chillies.

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