how to make award winning Za’atar lamb cutlets with carrot and orange salad

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Za’atar lamb cutlets with carrot and orange salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Za’atar lamb cutlets with carrot and orange salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Za’atar lamb cutlets with carrot and orange salad is something that I’ve loved my entire life.

Table of Contents


  • 1/4 cup (25g) za’atar*
  • 1/2 cup (125ml) extra virgin olive oil
  • 12 lamb cutlets
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon chilli flakes
  • 2 oranges
  • 1/2 teaspoon honey
  • 2 large carrots, peeled, cut into julienne
  • 1/2 cup firmly packed flat-leaf parsley leaves
  • Green salad, to serve


  • Step 1
    Combine za’atar and half the oil in a bowl. Add cutlets and rub mixture into lamb then set aside.
  • Step 2
    Place cumin, paprika and chilli in a dry frying pan and cook, stirring over low heat, for 1 minute or until fragrant. Transfer to a bowl. Using a citrus zester, remove orange rind in thin strips and add to bowl. With a sharp knife, cut away peel with white pith from oranges, then segment by cutting down either side of membrane to release segments. Squeeze juice from membranes over spice mixture then add honey and remaining oil. Season with salt and pepper; then mix well. Add orange segments, carrot and parsley and toss to combine.
  • Step 3
    Preheat a char-grill pan or barbecue over medium-high and cook lamb cutlets for 3 minutes each side for medium-rare. Serve cutlets with carrot salad and a green salad.

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