Spiced lamb cutlets with spinach tabouleh & smoked almond dressing
   8 lamb cutlets, trimmed and frenched
   3 tbsp olive oil
   2 tsp cumin seeds, roasted and ground
   2 tbsp sumac
   Zest of 1 lemon
   1 clove of garlic
   6 silverbeet leaves, washed and finely copped
   80g coarse bourgal (burghul)
   1 cup loosely packed parsley , chopped
   ½ cup loosely packed mint leaves, chopped
   100g green olives, pitted and chopped
Spiced lamb cutlets with spinach tabouleh and smoked almond dressing
   2 garlic cloves, minced
   100g smoked roasted almonds
   Rind of 1 lemon
   60ml olive oil
   2 tbsp verjuice
   2 tbsp lemon juice
   Salt and pepper

Place the lamb cutlets into a bowl and add in the roasted cumin seeds, sumac, lemon zest and minced garlic, season with salt and pepper and allow to marinate for at least 2 hours.
   Heat a frypan over hot heat and grill the cutlets for 4 minutes each side. Set the cutlets aside to rest covered with foil.
   Place the bourgal and the chopped silverbeet into a bowl, cover with warm water and set aside for 30 – 40 minutes.
   Drain the bourgal and silverbeet well and place into a bowl with the chopped parsley, mint, olives, and minced garlic. Toss well together.
   Make the dressing by combining the chopped smoked almonds, lemon rind, olive oil, verjuice and lemon juice, season with salt and pepper and pour over the bourgal. Stir well and serve with the lamb cutlets.
   Wine recommendation: Enjoy with Lindeman’s Early Harvest Shiraz.
Letter to Editor
print
pdf
Email a friend







Back