Chargrilled sumac lamb cutlets with tabbouleh

Tabbouleh is traditionally a Levantine dish that’s become popular all over the Mediterranean. In Jordan and around the Middle East it’s usually served as part of a mezze, but here I’m serving it as a herby, fresh-tasting salad to complement the zesty lamb. The herbs are the star of this salad. Sumac grows wild in Jordan and is used to give meat, fish, vegetables and dips a tangy lemon flavour. This dish is also great for a barbecue − just cook the chops on the hot grill for 3-4 minutes on each side or until cooked to your liking.

SERVES 4

3 tbsp olive oil

2 tsp sumac

good pinch of dried chilli flakes

zest of 1 lemon

sea salt and freshly ground black pepper

8-12 lamb cutlets (depending on size)

FOR THE TABBOULEH

100g bulgur wheat, cooked according to packet instructions

3 tomatoes, chopped

1 small red onion, finely diced

large bunch of fresh flat-leaf parsley, chopped

small bunch of fresh mint, chopped

juice of 1 lemon

drizzle of honey

3 tbsp extra virgin olive oil

1 red chilli, finely chopped

sea salt and freshly ground black pepper

FOR THE DRESSING

4 tbsp natural yogurt

1 small garlic clove, grated

juice of ½ lemon

pinch of sumac

1 tbsp mint leaves, finely chopped

sea salt and freshly ground black pepper

TO SERVE

1 red chilli, finely sliced

lemon wedges

• In a large bowl, mix together the olive oil, sumac, chilli flakes and lemon zest then season with salt and pepper. Add the lamb cutlets and toss to make sure they are well coated. Set aside to marinate for at least 20 minutes.
• Meanwhile, make the tabbouleh. Place all of the ingredients except the seasoning in a bowl and stir to combine. Season to taste.
• Heat a griddle pan over a medium-high heat. Cook the lamb for 4-5 minutes on each side. Once cooked, set the lamb aside to rest for a couple of minutes.
• To make the dressing, put the yogurt in a small bowl with the garlic, lemon juice and sumac then whisk in enough water to make a smooth dressing. Stir through the mint, season to taste and set aside.
• Serve the lamb chops on top of the tabbouleh with a good drizzle of the dressing. Scatter over the sliced chilli and serve lemon wedges on the side.