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