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.
Serves:
Ingredients
- 3pitas
- 1½lbbutterflied leg of lamb
- 1cupolive oil,(plus 1 tbsp)
- 1tspsalt
- ½tspfresh ground black pepper
- 5tbsplemon juice,(from about 2 lemons)
- 3clovesgarlic
- 1lbtomatoes,(about 2 large)
- 1cucumber
- 1green bell pepper
- 6scallions,(including green tops)
- 1small red onion
- ½cupfresh mint,chopped
- ¼cupflat leaf parsley,chopped
Instructions
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Heat the oven to 375 degrees F.
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Put the pitas in a single layer on a baking sheet and toast in the oven for about 12 minutes until brown. Let cool.
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Light a grill or heat the broiler. Coat the lamb with the 1 tablespoon oil and season with salt and pepper.
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Grill over moderate heat for 10 minutes.
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Turn and cook about 10 minutes longer for medium rare, or until done according to desired doneness.
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Alternatively, broil the meat, 6 inches from the heat if possible, for the same amount of time.
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Transfer the lamb to a carving board and let rest for 10 minutes.
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Carve into thin slices against the grain.
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Meanwhile, in a large glass or stainless-steel bowl, whisk together the lemon juice, garlic, and some salt and black pepper.
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Add the ⅓ cup oil slowly, while whisking.
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Add the tomatoes, cucumber, bell pepper, scallions, onion, mint, parsley, and pitas.
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Serve topped with the lamb.
Nutrition
- 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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