Name: Za'atar lamb cutlet platter with dips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: lebanese
Ingredients: 18 lamb cutlets, french trimmed; 3 wholemeal pita breads; 18.20 gm olive oil; Coriander leaves, to serve; 200g beetroot dip; 200g hommus; 200g eggplant dip; 12.00 gm sesame seeds; 2 tsp cumin seeds; 2.50 gm ground paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp dried marjoram (optional)

Za'atar lamb cutlet platter with dips

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Delicious Middle Eastern lamb cutlets for a spring platter.

Ingredients:

18 lamb cutlets, french trimmed
3 wholemeal pita breads
18.20 gm olive oil
Coriander leaves, to serve
200g beetroot dip
200g hommus
200g eggplant dip
12.00 gm sesame seeds
2 tsp cumin seeds
2.50 gm ground paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried marjoram (optional)

Instructions:

Heat up a barbecue grill or chargrill over medium heat.
In a small bowl, mix together sesame seeds, cumin, paprika, thyme, oregano, and marjoram to create the za'atar seasoning.
In a large bowl, coat the lamb with za'atar seasoning by tossing it gently. Grill the lamb for 2 1/2 minutes on each side for medium doneness or to your preference. Rest the lamb on a platter covered with foil for 5 minutes before serving.
Brush pita bread with oil and toast on the barbecue for 2 minutes or until golden brown.
Place the succulent lamb on a grand serving platter and sprinkle with fresh coriander. Accompany with savory dips and warm, fluffy bread.

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