Warm Lamb Salad

This Warm Lamb Salad with its warming spices and light sumac dressing is the perfect summer evening meal.

- Garlic - Salt  - Peppercorns - Cumin seeds - Mint leaves - Lemon - Olive OIl - Paprika 

Sumac dressing Salad ingredients

The Marinade Ingredients:


STEP 1: Marinate the lamb

In a mortar and pestle or mini chopper, combine the salt, peppercorns, cumin seeds, garlic, paprika, mint leaves, lemon zest, and lemon juice. Pound until a paste forms. 

Rub the paste all over the lamb cutlets and place in a dish. Cover and refrigerate for at least 2 hours, or up to overnight.

STEP 2: Make the dressing

Whisk together the yoghurt, sumac, lemon juice, and salt. Cover and refrigerate until ready to use.

Flour Bowl

STEP 3: Prepare the salad Prepare the potatoes and onion. Heat a large skillet over medium heat with a drizzle of oil.

Add the mustard seeds, fennel seeds, and turmeric and cook for 1 minute more.

STEP 4: Cook the lamb

Heat a grill pan or large skillet over medium-high heat. Add the lamb cutlets and cook for 3-4 minutes per side.

Alarm Clock

STEP 3: Time to assemble On a serving platter, combine the salad, lamb cutlets, and cherry tomatoes. Drizzle with the dressing and sprinkle with mint and pomegranate seeds. Serve immediately.

Chef's tip!  Rest the lamb for at least as long as it was cooked for

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