Lamb with Sumac & Thyme

This is a simple little dressing to brush over lamb before cooking. It adds a little bit of exotic without completely taking over the meat. You can also use a little of the intense dressing to toss through steamed vegetables to season them beautifully.


6 lamb steaks or cutlets
2 garlic cloves
1 teaspoon salt
1 tablespoon fresh thyme leaves
1 teaspoon sumac
1/4 teaspoon ground cumin
1/2 lemon (juice of)
2 tablepspoons extra virgin olive oil
black pepper

Crush the garlic and salt together in a pestle & mortar then add the thyme and crush into a rough paste. Add the lemon juice, sumac, cumin, some black pepper and olive oil and stir well. Brush the lamb on both sides with a little paste and leave for 5 minutes.

Heat a large griddle pan or BBQ until hot and cook the meat for 2-3 minutes each side or until done to your liking. Brush a little more paste over the cooked meat then rest it for 5 minutes before serving.

Serve with pilav, and crunchy steamed vegetables or salad.

Image courtesy of user Nicklas at with Creative Commons Attribution-NonCommercial-ShareAlike License with user heymrleej


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