Chargrilled Lamb with Moutabel and Fattoush Salad

Yields: 2 Servings Difficulty: Medium Prep Time: 4 Hr Cook Time: 20 Mins Total Time: 4 Hr 20 Mins

By far the best recipe I’ve ever made from My Kitchen Rules, this chargrilled lamb by the exceptional Sonya and Hadil from Season 9 Episode 17 is a must make, perfect for the BBQ and a sunny day.


0/32 Ingredients
Adjust Servings
  • Lamb Marinade
  • Moutabel
  • Fattoush Salad


0/9 Instructions
  • To make marinade, place all ingredients in a bowl and stir to combine. Add lamb and massage marinade all over. Cover and refrigerate for 4 hours or overnight to marinate.
  • Meanwhile, to make moutabel, preheat a barbecue grill over medium heat.
  • Using a sharp knife, prick eggplants all over. Add eggplants to grill and cook, turning, for 10-12 minutes or until charred and softened (alternatively bake for 30 mins at 200C). Transfer to a plate and cut in half horizontally. Scoop out flesh into a bowl and coarsely mash.
  • Whisk remaining ingredients in a bowl to combine. Add mixture to eggplant and mash to combine. Do not process.
  • Bring lamb to room temperature. Preheat a large frying pan over medium-high heat. Add lamb and cook for 2 minutes on each side or until cooked to you liking. Transfer to a warm plate and stand, covered, for 2 minutes to rest. Thickly slice.
  • To make salad, place onion on a chopping board or a clean work surface. Sprinkle over sumac and massage into onion.
  • Shallow fry bread for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
  • Whisk olive oil, lemon juice, garlic, zaatar and salt in a large bowl to combine. Add sumac onions and remaining ingredients, except bread, and toss to combine. Season. Top with bread pieces.
  • Divide lamb and salad among serving plates and serve with moutabel to the side.

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