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Lamb on a Fattoush salad

Fattoush Salad with Lamb

Fattoush Salad combines golden bread croutons with lettuce, tomatoes, cucumber, celery, and dressed in a dressing of lemon juice, sumac and olive oil. Served with grilled lamb.
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Course: Main Course
Cuisine: Middle Eastern, Modern Australian
Keyword: Fattoush, Lamb, Lamb Fattoush Salad, Salad
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven grill
  • Baking tray
  • Frying pan
  • Stovetop

Ingredients

  • 400 g lamb backstrap
  • 1 tablespoon olive oil ⅓ cup total for the recipe
  • 2 teaspoon sumac 3 tablespoon total for the recipe
  • ¼ teaspoon salt and pepper 1 teaspoon total for the recipe
  • 2 ciabatta rolls or bread rolls
  • 2 tablespoon olive oil ⅓ cup total for the recipe
  • 2 teaspoon sumac 3 tablespoon total for the recipe
  • ¼ teaspoon salt and pepper 1 teaspoon total for the recipe
  • 1 baby cos lettuce Romaine
  • 1 bunch mint
  • ¼ bunch parsley
  • 200 g baby tomatoes
  • 1 cucumber
  • ¼ bunch celery
  • 1 lemon
  • 3 tbsp olive oil ⅓ cup total for the recipe
  • 1 tablespoon white wine vinegar
  • 1 tablespoon pomegranate molasses sub. honey
  • 2 teaspoon sumac 3 tablespoon total for the recipe
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt and pepper 1 teaspoon total for the recipe

Instructions

  • Place lamb on a plate, pour over olive oil, sprinkle with sumac and salt and pepper. Set aside at room temperature.
    400 g lamb backstrap, 1 tablespoon olive oil, 2 teaspoon sumac, ¼ teaspoon salt and pepper
    Place lamb on a plate, pour over olive oil, sprinkle with sumac and salt and pepper. Set aside at room temperature.
  • Turn on your grill and line a baking tray. Tear bread into pieces, generously drizzle with olive oil and sprinkle with sumac and salt and pepper. Place under the grill for 1-2 mins, until golden.
    Option to keep some bread without sumac for kids.
    1 tablespoon olive oil, 2 ciabatta rolls, 2 teaspoon sumac, ¼ teaspoon salt and pepper
    Turn your grill on to high, then line a baking tray. Tear bread into small pieces, generously drizzle over olive oil, sprinkle with sumac and salt and pepper. Place under the grill for 1-2 minutes, or until browned and crispy. Keep an eye on it because it’ll crisp up quickly! Meanwhile, continue to the next step.
  • Chop the base from your lettuce and rinse with mint and parsley, then pat dry with a clean tea towel or salad spinner.
    1 baby cos lettuce, 1 bunch mint, ¼ bunch parsley
    Chop the base from your cos and add leaves to a colander, along with mint and parsley. Rinse, then set aside to dry.
  • Quarter tomatoes. Slice cucumber into half moons. Finely slice celery. Roughly chop lettuce. Pick leaves from mint. Chop parsley. Reserve cucumber, celery and tomatoes for your child's plate, then add the rest to a large serving bowl.
    1 baby cos lettuce, 1 bunch mint, 200 g baby tomatoes, 1 cucumber, ¼ bunch celery, ¼ bunch parsley
    Trim spring onions and slice diagonally. Quarter tomatoes, slice cucumber into half moons, and finely slice celery, and add to a large serving bowl.
  • Heat a frying pan on medium-high heat and cook lamb for 3 mins each side, or until browned. Once cooked, cover to keep warm.
    TIP: If your lamb is more than 4 cm thick, add 1-2 mins each side.
    Heat a large frying pan over medium-high heat, and once hot, add the lamb. Cook for 3 minutes on each side, or until browned. This will smoke up quickly so make sure you have an extractor fan and windows open. Meanwhile, continue to the next step. TIP: If your lamb is very thick, add a minute or two each side.
  • Squeeze lemon into a jug or bowl and mix with olive oil, white wine vinegar, pomegranate molasses, sumac, cinnamon and salt and pepper. Mix toasted bread through the salad. Once ready to serve, pour over the dressing and toss.
    1 tablespoon olive oil, 1 lemon, 1 tablespoon white wine vinegar, 1 tablespoon pomegranate molasses, 2 teaspoon sumac, ½ teaspoon ground cinnamon, ¼ teaspoon salt and pepper
    Make a dressing by mixing together olive oil, lemon juice, white wine vinegar, pomegranate molasses (opt.), sumac, cinnamon and salt and pepper. Mix bread through the salad, pour over the dressing and toss.
  • Serve kids slices of lamb with cut vegetables and croutons.
    Serve adults sliced lamb over heaped salad.
    Fattoush salad with sliced lamb

Nutrition

Calories: 435kcal | Carbohydrates: 22g | Protein: 25g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 66mg | Sodium: 808mg | Potassium: 560mg | Fiber: 2g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 3mg