One of my favourite takeaways called Fatima’s makes a delicious Lamb Fattoush Salad so when Farro (A local gourmet supermarket) had lamb on special I thought I would try to replicate it. This recipe is super healthy and you can even get the men to cook the lamb on the BBQ.
For the lamb
800gms – 1kg of lamb, I used a piece of butterflied lamb but you could use lamb steaks
A small bunch of thyme and a few stalks of rosemary
2 cloves of garlic
For the salad
A bag of baby spinach
1 small cucumber
4 vine tomatoes
2 spring onions
1 cup of bulgur wheat
1 cup of parsley chopped
1 cup of mint chopped
For the dressing
1/2 cup of olive oil
1/4 cup of pomegranate molasses
Marinate the lamb in the herbs, garlic, pepper, olive oil and black pepper for an hour or as long as you have available.
Cook the bulgur wheat as per instructions on the packet, you want it cooked but not mushy (so it still has a little bite)
Put the spinach in a large salad bowl. Slice the cucumber in half and use a teaspoon to take out the seeds. Thinly slice (I use a mandolin) and add to the spinach. Roughly chop the tomatoes, thinly slice the spring onion and add them to the salad with the mint and parsley
Cook the lamb on the BBQ or a large griddle pan, slice the two lemons in half and grill at the same time (on the same grill plate/bbq, cut side down) We prefer our lamb medium rare (slice a small section to test it), remove from heat once it is cooked to your preference. Always rest your meat for around 10 minutes to let the juices settle.
Thinly slice the lamb and serve on a bed of the salad with a drizzle of dressing and a squeeze of the grilled lemon over top