September 10, 2016 by dgarnett2013
Spiced lamb cutlets with dates, feta, sumac & tahini: Simple by Diana Henry
Great with roasted aubergine with tahini and yoghurt.
- 8 lamb cutlets
- 5 tabs olive oil
- 2 tsp ground cumin
- 3 garlic cloves, crushed
- 1½ tsp Aleppo pepper or 1 tsp cayenned
- juice of 1 lemon
- 50ml plus 2 tabs extra virgin olive oil
- 50g tahini
- 4 tabs Greek yoghurt
- salt and pepper
- 10 fat, soft dates, pitted and quartered (OR LESS)
- 100g barrel-aged feta cheese, crumbled
- leaves from a big bunch of mint, torn if large
- fronds from a bunch of dill, very roughly chopped
- baby leaves or micro leaves
- 1 tab white balsamic vinegar
- ¼ tsp sumac
Put the lamb in a shallow container with the regular olive oil, cumin, two of the garlic cloves, the Aleppo pepper and half the lemon juice. Turn, cover and chill for 30 mins to 2 hours.
Tip the remaining garlic and lemon juice, the 50ml of extra virgin olive oil, tahini, yoghurt and seasoning into a blender, pour in 50ml of water and whizz. It should be the consistency of thick double cream, so add more water if you need to, then check the seasoning.
Heat a griddle or frying pan until really hot. Lift the cutlets out of the marinade, shaking off excess, and cook over a high heat, seasoning as you do, until you like them (rare).
Put the dates, feta cheese, herbs and leaves on to a platter and toss with seasoning, the vinegar and 2 tabs of extra virgin olive oil.
Put the cutlets on top, drizzle on some of the dressing (serve the rest on the side) and sprinkle on the sumac.
Early September terrace treats.