Lamb Cutlets with Sumac and Lebanese-style Quinoa Salad

PREP: 25 mins COOK: 5 mins Add to My Favourites


Serves 4

  • 12 to 16 lamb cutlets
  • 600ml water
  • Salt and pepper
  • ½ tsp turmeric
  • 250g quinoa
  • 3 lemons
  • Olive oil
  • 4 cloves of garlic, peeled and finely sliced
  • 1 level tsp dried thyme, ground piri piri, cumin and sumac
  • 1 pinch ground cinnamon
  • 1 pinch of saffron
  • 3 tomatoes, seeded
  • 12 pitted black olives
  • ½ bunch spring onions
  • 6 sprigs of mint
  • 6 sprigs of flat-leaf parsley


Step 1

Pour 600ml water into a saucepan with some salt and the turmeric. Bring to the boil, pour in the quinoa, cover and leave to simmer for 15 minutes on a very low heat. 

Step 2

Meanwhile, juice two lemons, collecting the juice in a dish. Add 2 tbsp olive oil, the garlic cloves and the spices (thyme, piri piri, cumin, sumac, cinnamon and saffron). Stir and place the lamb cutlets into the dish. Coat them in the marinade, cover the dish and place it in the fridge. Leave to marinate for 1 hour if you have time.

Step 3

Chop the tomatoes into small pieces and place them in a large mixing bowl. Halve the olives, dice the spring onions and chop the herbs, then add them to the mixing bowl.

Step 4

Then add the warm quinoa, 2 tbsp olive oil and lemon juice to taste. Stir and season to taste. Cover and place in the fridge.

Step 5

Take the lamb cutlets out of the fridge 30 minutes in advance of cooking them. Drain and remove any garlic slices that are still attached. Brush them with a little olive oil and grill them on a barbecue or in a very hot grill pan. Season with salt when cooked.

Step 6

Serve with the quinoa salad.

Chef's Tip

The longer you marinate the meat, the more tender and flavoursome it will become. Try preparing everything for your dinner in the morning as the flavours of the salad will develop even more after a few hours resting.

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