Categories: March

Ingredients

• 1.5 tbsp olive oil
• 1 tsp ground cumin
• 1 garlic clove, crushed
• 2 tbsp lemon juice
• 8 French-trimmed lamb cutlets
• 2 small pitta breads, roughly torn
• 250g cherry tomatoes, quartered
• 1/2 cucumber, cut into cubes
• good handful fresh flatleaf parsley leaves

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Mix together 2 teaspoons olive oil, cumin, garlic and half the lemon juice in a bowl. Add the lamb cutlets, coat in the marinade, then set aside.

2. Bake the pitta on a baking tray for 6-8 minutes, until crisp and golden.

3. Heat a griddle or frying pan over a high heat. Add the lamb and cook for 2 minutes each side, until browned but still pink in the middle. Set aside on a plate to rest for 5 minutes.

4. Place the tomato, cucumber, parsley and pitta in a large bowl, dress with the remaining olive oil and lemon juice. Toss to combine, season and divide the salad between bowls. Add 2 cutlets to each to serve.

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