Spice up your lamb cutlets with a crunchy zaatar coating and a topping of pickled chillies.
⅓ cup zaatar
¼ cup sesame seeds
¼ cup extra virgin olive oil,plus extra for frying
12 lamb cutlets,trimmed
¼ cup burghul
1 bunch curly parsley,finely chopped
2 spring onions,thinly sliced
¼ cup lemon juice
1 cup store-bought hummus
charred pita,to serve
pickled chillies,to serve
Mix the zaatar and sesame seeds together in a small bowl,then spread out on a plate. Brush both sides of the lamb with oil and press the cutlets into the zaatar mix.
Heat oil in a large non-stick frying pan over medium heat. In two batches,cook the lamb for 2-3 minutes each side for medium. Set aside loosely covered with foil to rest for 5 minutes.
While the lamb is resting,place the burghul in a heatproof bowl. Pour over ½ cup boiling water. Cover and set aside for 5 minutes.
Fluff the burghul with a fork,add the spring onion,parsley and lemon juice and toss to combine.
Serve the lamb with parsley salad,hummus,pita and pickled chillies.
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