12 lamb cutlets, trimmed
3 tbsp olive oil
1½ tbsp sumac
1 round Lebanese bread, separated into 2 pieces
1 large tomato, cubed
1 Lebanese cucumber, cubed
½ red capsicum, diced
½ small red onion, finely sliced
3 radishes, finely sliced
½ cup mint leaves, roughly chopped
1 cup flat-leaf parsely leaves, roughly chopped
1 tbsp lemon juice

1. Rub the lamb cutlets with 1 tbsp oil and 1 tbsp sumac and cover. Refrigerate for 30 mins or up to overnight.
2. Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands.
3. Preheat a large chargrill over a moderately high heat. Season the cutlets with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes.
4. Meanwhile, place the tomato, cucumber, capsicum, onion, radish and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper and stir to combine. Transfer to a salad bowl and top with the bread shards and remaining sumac.
Serve at once with the rested cutlets.
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