Sumac Lamb Cutlets With Iceberg And Feta Salad
Ingredients
- 8 x 60g Frenched lamb cutlets
- 2 teaspoons sumac
- 1 tablespoon olive oil
- sea salt and cracked black pepper
- 1 iceberg lettuce, cut into wedges
- 1 Lebanese cucumber, thinly sliced
- 200 g feta, sliced
- ½ cup mint leaves
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- ¼ teaspoon sumac
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