Chargrilled Lamb with Moutabel and Fattoush Salad
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.
Servings: 2 yield(s)
Prep Time: 240 mins
Cook Time: 20 mins
Total Time: 260 mins
Ingredients
  • 600 g Lamb Loin (Backstrap, alternatively just some good lamb steaks)
    • Lamb Marinade
  • 100 ml Olive Oil
  • 1/3 cup Finely chopped coriander
  • 1/3 cup Finely chopped flat-leaf parsley
  • 1 tbsp Sumac
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 3 Garlic Cloves
    • Moutabel
  • 1 Aubergine
  • 60 ml Tahini
  • 1 Lemon, juiced
  • 1/2 Salt
  • 1 Garlic Clove
    • Fattoush Salad
  • 1 Onion
  • 2 tsp Sumac
  • 1 Round Lebanese Bread Torn into 3cm pieces (Alternatively I use pitta bread)
  • Vegetable Oil for shallow frying
  • 60 ml Olive Oil
  • 1 Lemon, juiced
  • 1 Garlic Clove Crushed
  • 3 tsp Zaatar
  • 1 tsp Salt
  • 1 cup Shredded Red Cabbage
  • 1/2 Yellow Bell-pepper (Thinly Sliced)
  • 1 Lebanese Cucumber cut into 2cm pieces (I like to remove the core)
  • 1/2 Pomegranate Seeded
  • 2 Cos Lettuce Leaves
  • 2 Vine-ripened tomatoes
  • 1/2 Bunch flat leaf parsley (Finely chopped)
  • 1/4 cup Mint (Finely chopped)
Instructions
  1. 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.
  2. Meanwhile, to make moutabel, preheat a barbecue grill over medium heat.
  3. 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.
  4. Whisk remaining ingredients in a bowl to combine. Add mixture to eggplant and mash to combine. Do not process.
  5. 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.
  6. To make salad, place onion on a chopping board or a clean work surface. Sprinkle over sumac and massage into onion.
  7. Shallow fry bread for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
  8. 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.
  9. Divide lamb and salad among serving plates and serve with moutabel to the side.