Za‘atar lamb with fattoush recipe

  • Serves 2
  • 20 mins to prepare and 12 mins to cook
  • 922 calories / serving
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Preheat the oven to 200°C, 400°F, Gas 6.

Rub the lamb with olive oil and the spice mix then roast in the oven for 8-12 minutes depending on thickness. The meat should remain pink in the centre. Set aside to rest.

Make the fattoush: Simply mix all the dry ingredients together in a large bowl, then toss with the lemon juice and olive oil. Sprinkle with sumac and seasoning and leave to infuse while the lamb is resting. To serve, slice the lamb thickly and serve alongside the salad.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 lamb fillet
  • 1tbsp olive oil
  • 3tsp za ‘atar or 1tsp each sesame seeds, dried thyme and sumac
  • For the fattoush

  • 2 pitta breads, toasted until crisp
  • 3 tomatoes, chopped
  • ½ cucumber, halved and sliced
  • ½ lettuce, shredded
  • 1 green pepper, seeded and finely sliced
  • ½ bunch mint leaves, finely chopped
  • juice of ½ lemon
  • 1 bunch parsley, chopped
  • 6tbsp extra virgin olive oil
  • salt
  • pepper
  • Energy 3835kj 922kcal 46%
  • Fat 63g 90%
  • Saturates 15g 74%
  • Sugars 10g 11%
  • Salt 1.8g 31%

of the reference intake
Carbohydrate 53.8g Protein 36.1g Fibre 12.7g


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