Ingredients
- 2 garlic cloves, crushed
- 2 teaspoons sweet paprika
- 2 tablespoons sumac*
- 2 teaspoons dried oregano
- 3 tablespoons (1/4 cup) olive oil
- 12 French-trimmed lamb cutlets
- 4 Wilcox carrots, peeled, thinly sliced
- 2 teaspoons cumin
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons harissa* (optional)
- 1 tablespoon red wine vinegar
- 95g kalamata olives
- 6 radishes, thinly sliced
- Greek-style yoghurt, to serv
Directions
- 1.
Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.
- 2.
Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.
Recipe courtesy of delicious.com.au
Serving size 4