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Sumac lamb, radish, tomato and mint salad
Sumac lamb, radish, tomato and mint salad
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Fire up the grill for a delicious and nutritious meal on Tuesday.
Ingredients:
  • 500g lamb leg steaks
  • 2 tsp ground sumac
  • Olive oil, to grease
  • 1 x 200g punnet grape tomatoes, halved
  • 1 Lebanese cucumber, quartered lengthways, thinly sliced crossways
  • 6 small radishes, trimmed, thinly sliced
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh continental parsley leaves
  • 9.20 gm olive oil
  • Ground sumac, extra, to serve
  • 4 rounds wholemeal pita bread
Instructions:
  • Season both sides of the lamb generously with the aromatic sumac. Preheat a chargrill on high heat. Lightly oil the grates. Cook the lamb for 2-3 minutes on each side for a medium doneness, or adjust to your preferred level of doneness. Remove the lamb from the grill and let it rest on a plate covered loosely with foil for 3 minutes before serving.
  • Combine tomato, cucumber, radish, mint, and parsley in a large bowl. Drizzle lemon juice and oil over the salad. Season generously with salt and pepper. Toss well to mix everything together.
  • Slice the lamb thickly against the grain and add it to the salad. Mix well, then transfer to a serving platter. Sprinkle with extra sumac and serve with bread.

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