Chargrilled Sumac Lamb Cutlets with Tabbouleh - Ainsley Harriott

Ingredients

• 3 tbsp olive oil
• 2 tsp sumac
• a good pinch of dried chilli flakes
• zest of 1 lemon
• 8–12 lamb cutlets (depending on size)
• sea salt and freshly ground black pepper
• 100g bulgur wheat, cooked according to the packet instructions
• 3 tomatoes, chopped
• 1 small red onion, finely diced
• a large bunch of fresh flat-leaf parsley, chopped
• a small bunch of fresh mint, chopped
• juice of 1 lemon
• a drizzle of honey
• 3 tbsp extra-virgin olive oil
• 1 red chilli, finely chopped
• 4 tbsp natural yoghurt
• 1 small garlic clove, grated
• juice of 1⁄2 lemon
• a pinch of sumac
• 1 tbsp mint leaves, finely chopped
• 1 red chilli
• finely sliced lemon wedges