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Balsamic lamb with fattoush

  • 4servings
  • 15minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 lamb loin chops

  2. 2 tablespoons balsamic vinegar

  3. 1 tablespoon olive oil

  4. Fattoush

  5. 2 pitta bread

  6. 1 (130g) Lebanese cucumber, seeded, sliced thinly

  7. 3 medium (570g) tomatoes, seeded, sliced thinly

  8. 1 small (100g) red onion, sliced thinly

  9. 2 green onions (green shallots), sliced thinly

  10. cup (60ml) olive oil

  11. cup (60ml) lemon juice

  12. 1 clove garlic, crushed

  13. teaspoon sweet paprika

  14. Note: fattoush is a Middle Eastern salad containing bread. This recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Brush the lamb with the combined vinegar, oil and garlic. Cook the lamb on a griddle (or grill or barbecue) until browned on both sides and cooked as desired. Serve the lamb with fattoush.

  2. For the fattoush, bake the bread in a hot oven for 5 minutes or until crisp. Meanwhile, combine the remaining ingredients in a large bowl and mix well. Break the bread into pieces and toss through the salad.

  3. Marinated lamb suitable to freeze. Not suitable to microwave.

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