BBQ Lamb with Fattoush Recipe

BBQ Lamb with Fattoush


  • 1 tbsp
    cajun seasoning
  • 1 tsp
    smoked paprika
  • 1/3 cup (80mL)
    barbecue sauce
  • 1/2 cup (125mL)
    tomato sauce
  • 500g
    lamb backstrap
  • 2 pieces
    Lebanese bread
  • olive oil spray, for cooking
  • 1 tbsp
  • 2 tbsp
    fresh lemon juice
  • 1 ½ tbsp
    olive oil
  • 2 punnets
    grape tomatoes, halved
  • 2
    Lebanese cucumbers, quartered length ways, sliced thickly
  • 1
    red capsicum, coarsely chopped
  • 3
    green onions, thinly sliced
  • 1 cup
    fresh parsley, chopped
  • 3/4 cup
    fresh mint leaves

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. Preheat oven to 200°C/180°C fan forced. Grease and line a large baking tray.

  2. Combine Cajun seasoning, paprika, barbecue sauce and tomato sauce in a bowl. Marinate back straps for 10 minutes.

  3. Spray bread with olive oil spray and place on prepared tray. Sprinkle with ½ teaspoon sumac; bake in oven, turning once for 10-12 minutes or until crisp and golden. Cool; break into pieces.

  4. Heat a frying pan over medium-high heat. Add lamb and cook for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice the lamb across the grain.

  5. For the dressing, whisk together the lemon juice and oil in a jug.
    Combine tomato, cucumber, capsicum, green onion, parsley, mint and remaining sumac in a large bowl. Add the dressing to the salad alongside the bread and toss to combine. Serve with lamb.