Ainsley Harriott's chargrilled sumac lamb cutlets with tabbouleh - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ainsley Harriott’ s chargrilled sumac lamb cutlets with tabbouleh By You Magazine - March 22, 2020 Tabbouleh is traditionally a Levantine dish that’s become popular all over the Mediterranean. In Jordan and around the Middle East it’s usually served as part of a mezze, but here I’m serving it as a herby, fresh-tasting salad to complement the zesty lamb. The herbs are the star of this salad. Sumac grows wild in Jordan and is used to give meat, fish, vegetables and dips a tangy lemon flavour. This dish is also great for a barbecue − just cook the chops on the hot grill for 3-4 minutes on each side or until cooked to your liking. Dan Jones SERVES 4 3 tbsp olive oil 2 tsp sumac good pinch of dried chilli flakes zest of 1 lemon sea salt and freshly ground black pepper 8-12 lamb cutlets (depending on size) FOR THE TABBOULEH 100g bulgur wheat, cooked according to packet instructions 3 tomatoes, chopped 1 small red onion, finely diced large bunch of fresh flat-leaf parsley, chopped small bunch of fresh mint, chopped juice of 1 lemon drizzle of honey 3 tbsp extra virgin olive oil 1 red chilli, finely chopped sea salt and freshly ground black pepper FOR THE DRESSING 4 tbsp natural yogurt 1 small garlic clove, grated juice of . lemon pinch of sumac 1 tbsp mint leaves, finely chopped sea salt and freshly ground black pepper TO SERVE 1 red chilli, finely sliced lemon wedges 1. In a large bowl, mix together the olive oil, sumac, chilli flakes and lemon zest then season with salt and pepper. Add the lamb cutlets and toss to make sure they are well coated. Set aside to marinate for at least 20 minutes. 2. Meanwhile, make the tabbouleh. Place all of the ingredients except the seasoning in a bowl and stir to combine. Season to taste. 3. Heat a griddle pan over a medium-high heat. Cook the lamb for 4-5 minutes on each side. Once cooked, set the lamb aside to rest for a couple of minutes. 4. To make the dressing, put the yogurt in a small bowl with the garlic, lemon juice and sumac then whisk in enough water to make a smooth dressing. Stir through the mint, season to taste and set aside. 5. Serve the lamb chops on top of the tabbouleh with a good drizzle of the dressing. Scatter over the sliced chilli and serve lemon wedges on the side. Get 20 per cent off the book Ainsley’s Mediterranean Cookbook by Ainsley Harriott will be published on 26 March by Ebury Press, price £20. To preorder a copy for £16 with free p&p until 5 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved