Za’atar BBQ lamb fattoush salad
- 1 cup greek style yoghurt
- 2 teaspoons za’atar plus extra to serve
- 2 teaspoon salt flakes
- 1 teaspoon ground cumin seeds
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 900g lamb leg butterfield
- 3 long green shallots, sliced
- 1 cucumber, diced
- 200g cherry tomatoes, halved
- 1 small red onion, finely chopped
- 100g artisan pita bread, broken into small pieces
- Lemon wedge to serve
Place the yoghurt, 1 teaspoon za’atar and 1 teaspoon salt flakes and mix to combine. Set aside in the fridge until needed.
Combine remaining za’atar and salt flakes, cumin, oregano and olive oil and coat lamb in the marinate. Cover with plastic wrap and leave to marinate in the fridge for at least 1 hour.
To make the fattoush salad, combine the long green shallots, cucumber, tomato, onion and pita bread.
Meanwhile, heat a barbecue or chargrill pan to high heat. Cook the lamb fat-side down for 8-10 minutes until golden brown, then turn and cook for a further 8-10 minutes. Reduce heat to medium-low and cook, covered for 15 minutes for medium or until cooked to your liking. Remove lamb from heat, cover loosely with foil and rest for 10 minutes, then slice into thick slices.
To serve, spread your serving plate with za’atar yoghurt, top with fattoush salad and lamb slices. Scatter with extra za’atar and drizzle with lemon juice. Enjoy.