September 22, 2015 by dgarnett2013
Lamb cutlets with sumac and tahini sauce: Source unknown – recipe file.
Good served with Mujadra and salad
- 1 rack of lamb, divided into cutlets
- About 50g ground sumac
- olive oil
- Salt and pepper
For the sauce:
- Juice of ½ lemon
- 2 tabs tahini
- 1 clove of garlic made into a paste with salt, using the back of a knife
- 1½ tabs extra virgin olive oil
- 1 tab water
- salt to taste
Make the sauce by mixing all the ingredients together using a fork or small whisk. Season to taste. You can make this in advance and will keep in the fridge for a few days.
Beat each lamb cutlet until flattened somewhat in between two sheets of greaseproof paper.
Put the sumac on a plate and roll the cutlets in it.
Grill or pan fry the cutlets till done to your liking. Rare is best.
Serve the lamb cutlets drizzled with Tahini sauce.
Eaten in late September with Dahlias on the kitchen table.