Sumac and Mint-Grilled Lamb Chops Recipe
Australian Gourmet Traveller recipe for sumac and mint-grilled lamb chops with quinoa fattoush.
Ingredients
- 3 garlic cloves, coarsely chopped
- ½ cup (firmly packed) mint
- 1½ tbsp sumac
- 2 tbsp olive oil
- Finely grated rind of 1 lemon
- 8 lamb shoulder chops (160gm each)
- To serve: pickled chilli and lemon wedges
- Fattoush with quinoa
- 105 gm quinoa (½ cup)
- 1 Lebanese flatbread
- 450 gm cherry tomatoes
- 1 Lebanese cucumber, coarsely chopped
- ½ cup each (firmly packed) mint and flat-leaf parsley
- ½ Spanish onion, thinly sliced
- Juice of 1 lemon
- 2 tbsp extra-virgin olive oil
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