How To Make Lamb Fattoush
Lamb fattoush upgrades a traditional Lebanese salad dish of tomatoes and mixed greens by adding in a leg of lamb. It also has cucumber and toasted pita.
- 1½lbbutterflied leg of lamb
- 1cupolive oil,(plus 1 tbsp)
- ½tspfresh ground black pepper
- 5tbsplemon juice,(from about 2 lemons)
- 1lbtomatoes,(about 2 large)
- 1green bell pepper
- 6scallions,(including green tops)
- 1small red onion
- ½cupfresh mint,chopped
- ¼cupflat leaf parsley,chopped
Heat the oven to 375 degrees F.
Put the pitas in a single layer on a baking sheet and toast in the oven for about 12 minutes until brown. Let cool.
Light a grill or heat the broiler. Coat the lamb with the 1 tablespoon oil and season with salt and pepper.
Grill over moderate heat for 10 minutes.
Turn and cook about 10 minutes longer for medium rare, or until done according to desired doneness.
Alternatively, broil the meat, 6 inches from the heat if possible, for the same amount of time.
Transfer the lamb to a carving board and let rest for 10 minutes.
Carve into thin slices against the grain.
Meanwhile, in a large glass or stainless-steel bowl, whisk together the lemon juice, garlic, and some salt and black pepper.
Add the ⅓ cup oil slowly, while whisking.
Add the tomatoes, cucumber, bell pepper, scallions, onion, mint, parsley, and pitas.
Serve topped with the lamb.
- Calories: 991.17kcal
- Fat: 80.03g
- Saturated Fat: 18.29g
- Monounsaturated Fat: 49.64g
- Polyunsaturated Fat: 8.22g
- Carbohydrates: 34.24g
- Fiber: 6.76g
- Sugar: 7.02g
- Protein: 37.87g
- Cholesterol: 115.67mg
- Sodium: 851.10mg
- Calcium: 100.88mg
- Potassium: 1122.52mg
- Iron: 6.91mg
- Vitamin A: 106.90µg
- Vitamin C: 61.12mg
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