Ingredients

• 1 tbs sumac
• Juice of 1 lemon
• 1/2 cup (125ml) olive oil
• 2 garlic cloves, finely chopped
• 12 French-trimmed lamb cutlets
• 2 tsp Dijon mustard
• 2 tbs finely chopped mint leaves

Fattoush:

• 12 cherry tomatoes, halved
• 1 round Lebanese bread, toasted, broken into pieces
• 100g marinated feta, drained
• 1 baby cos, leaves torn
• 1 cup mint leaves, plus extra to serve
• 1 cup flat-leaf parsley leaves
• 1 cup coriander leaves, plus extra to serve
• 1 cup mixed olives
• 1 Lebanese cucumber, chopped

Method

1. Place the sumac, 1 tablespoon lemon juice, a cup (60ml) oil and half the garlic in a glass or ceramic dish and season.
2. Add the lamb cutlets, turning to coat in the marinade, then set aside for 30 minutes.
3. Meanwhile, place the mustard and remaining lemon juice and garlic in a bowl, then whisk to combine.
4. Add the remaining oil in a slow, steady stream, whisking constantly, until you have a thickdressing. Season, then stir through the mint. Set aside.
5. For the fattoush, place all the ingredients in a large serving bowl and toss to combine. Set aside.
6. Preheat a barbecue or chargrill pan over high heat.
7. In batches if necessary, cook the lamb cutlets for 2–3 minutes each side for medium-rare or until cooked to your liking.
8. Toss the fattoush with half the dressing. Garnish the lamb cutlets.
9. With extra mint and coriander leaves, then serve with the fattoush and remaining dressing. Serves 4-6.