Za’atar Lamb Cutlets With Mint And Pear Salad

Za’atar Lamb Cutlets With Mint And Pear Salad
20 mins+ Marination Time Prep
10 mins until you're eating
Feeds 4
You will need:
  • For Cutlets
  • 8 – 12 lamb cutlets
  • Zest and juice of 1 lemon
  • 2 tablespoons F. Whitlock and Sons Zesty Za’atar Rub
  • ¼ cup olive oil
  • Grill ingredients
  • 2 teaspoons F. Whitlock and Sons Zesty Za’atar Rub, extra
  • 2 medium green zucchini, sliced lengthways
  • For Salad
  • 200g mixed salad leaves
  • 1 bunch mint leaves
  • 2 pears, cored and sliced
  • 60 g feta, crumbled
  • 2 tablespoons toasted pine nuts
  • Juice of another lemon
Get down to business:
  1. Place the lamb in a single layer in a shallow ceramic or glass dish. Combine the lemon zest and juice, F. Whitlock and Sons Zesty Za’atar Rub half the oil and season to taste. Pour over the lamb, turning to coat. Set aside for 30 minutes.
  2. Meanwhile, mix the remaining oil and the extra F. Whitlock and Sons Zesty Za’atar Rub and pour over the zucchini slices. Char-grill the zucchini for 1 to 2 minutes on each side, until tender. Set aside.
  3. Mix the salad leaves, mint leaves, pear slices, feta, pine nuts and extra lemon juice.
  4. Preheat a barbecue plate or char-grill on high. Reduce the heat to medium. Cook the lamb for 3 to 4 minutes on each side, or until cooked to your taste. Rest, covered for 5 minutes.
  5. Serve lamb with the zucchini, and the salad on the side.

Made with

Zesty Za’atar Rub

Zesty Za’atar Rub

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