atar lamb chopped salad
![](images/recipeimg/1690272481.jpg)
Description
- 2 pitta breads
- Extra-virgin olive oil to fry and drizzle
- 2 tsp sumac
- 300g lamb leg steaks
- 1 tbsp za’atar
- 1 romaine lettuce
- 1 cucumber
- 5 medium tomatoes
- 3 spring onions
- 20g bunch parsley
- Juice 1 lemon
- 200g feta
- Tear the pittas into bite-size chunks. Heat 1 tbsp oil in a large frying pan and add the pitta. Fry for a few minutes, tossing regularly, until golden. Use tongs to transfer them to a plate, sprinkle with 1 tsp sumac and set aside.
- Season the lamb and sprinkle with the za’atar. Return the pan to the heat with a little more oil if needed. Cook over a medium-high heat for about 4 minutes on each side until golden. Set aside to rest.
- While the lamb rests, prepare the rest of the ingredients. Chop the lettuce, cucumber and tomatoes into chunks, slice the spring onions and roughly chop the parsley. In a large bowl, combine the lemon juice with 2 tbsp oil and the remaining 1 tsp sumac. Season with salt and pepper then toss through the prepared salad veg and parsley. Add the pitta chunks and give everything another toss.
- Put the mixture on a serving platter or divide among 4 plates. Slice the rested lamb and scatter over the salad, followed by a crumble of feta.
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