Mediterranean Lamb Cutlets with Tomato Salad | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 8-12 lamb cutlets, trimmed
• 1/2 tsp dried chilli flakes
• 1 sprig fresh thyme, leaves picked
• 1 sprig fresh rosemary, leaves picked and chopped
• 1 tsp dried oregano leaves
• Zest from 1 lemon
• Sea salt and cracked black pepper
• 1/4 cup olive oil
• ½ cup (125ml) Greek-style yoghurt
• ¼ cup (60ml) tahini
• Juice of 1 lemon
• 1 tbs olive oil
• ½ tsp sumac
• ½ cup each of flat-leaf parsley and mint
• 200g mixed cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• ½ cup (60g) green pitted olives, halved
• 2 shallots, thinly sliced
• 2 tbs each red wine vinegar and olive oil
• Pita bread and lemon wedges, to serve