with Moutabel and Fattoush Salad

Sonya and Hadil's Chargrilled Lamb

Prep time: 25 mins (+4 hours marinating)
Cook time: 20 mins
Serves: 4


600g lamb backstrap

Lamb Marinade

100ml olive oil 

1/3 cup finely chopped coriander

1/3 cup finely chopped flat-leaf parsley 

1 tbs sumac  

2 tsp ground cumin 

2 tsp ground coriander 

1 tsp salt

¼ tsp ground black pepper

3 garlic cloves, crushed


1 eggplant

60ml (¼ cup) tahini

1 lemon, juiced

½ tsp salt 

1 garlic clove, crushed 

Fattoush Salad

1 onion, thinly sliced 

2 tsp sumac

1 round Lebanese bread, torn into 3cm pieces

Vegetable oil, to shallow-fry

60ml (¼ cup) olive oil

1 lemon, juiced

1 garlic clove, crushed 

3 tsp zaatar

1 tsp salt

1 cup shredded red cabbage

½ yellow capsicum, thinly sliced

1 Lebanese cucumber, cut into 2cm pieces

½ pomegranate, seeded

2 cos lettuce leaves, shredded

2 vine-ripened tomatoes, cut into 2cm pieces 

½ bunch flat leaf parsley, finely chopped

¼ cup finely chopped mint


1. To make marinade, place all ingredients in a bowl and stir to combine. Add lamb and massage marinade all over. Cover and refrigerate for 4 hours or overnight to marinate. 

2. Meanwhile, to make moutabel, preheat a barbecue grill over medium heat. 

3. Using a sharp knife, prick eggplants all over. Add eggplants to grill and cook, turning, for 10-12 minutes or until charred and softened. Transfer to a plate and cut in half horizontally. Scoop out flesh into a bowl and coarsely mash. 

4. Whisk remaining ingredients in a bowl to combine. Add mixture to eggplant and mash to combine. Do not process. 

5. Bring lamb to room temperature. Preheat a large frying pan over medium-high heat. Add lamb and cook for 2 minutes on each side or until cooked to you liking. Transfer to a warm plate and stand, covered, for 2 minutes to rest. Thickly slice.

6. To make salad, place onion on a chopping board or a clean work surface. Sprinkle over sumac and massage into onion. 

7. Shallow fry bread for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt. 

8. Whisk olive oil, lemon juice, garlic, zaatar and salt in a large bowl to combine. Add sumac onions and remaining ingredients, except bread, and toss to combine. Season. Top with bread pieces. 

9. Divide lamb and salad among serving plates and serve with moutabel to the side.