A traditional Middle Eastern salad with cucumber, radish, tomato and crisp Lebanese bread, topped with aromatic strips of crusted lamb rump…

Serves 6.

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  • Lumb rump 880 grams
  • Olive oil 100 mls
  • Za’atar spice 50 grams
  • Lemon zest 60 grams


  • Mint leaves 1 bunch
  • Salt 10 grams
  • Mint leaves 1 bunch
  • Radishes 1 bunch
  • Kumato tomato 200 grams
  • Lebanese cucumbers 300 grams
  • Spanish onion 50 grams
  • Red cabbage 0.125 each
  • Purslane 1 bunch
  • Sumac 10 grams
  • Sea salt 5 grams
  • Olive oil 100 mls
  • Juice of two lemons 80 grams
  • English spinach 100 grams
  • Lebanese bread 2 each
  • Persian feta 100 grams
  • Pomegranate, seeded 1 each


1. Marinate the lamb rumps in olive oil, a good pinch of za’atar,
lemon zest and mint leaves.
2. Drain off excess marinade, season with salt then seal the
Lamb Rump on both sides in a heavy-based pan over
medium heat.
3. Place pan in a hot oven for 6-8 minutes (or until the internal
temperature is 53°C).
4. Do not cook to more than medium rare. Set aside.
5. Rest in a warm place.
1. Cut the salad items into interesting and different shapes.
2. Combine the mint leaves, radishes, tomatoes, cucumbers,
red onion and purslane
3. Sprigs and dress with the spices, olive oil and lemon juice.
To Serve
1. Carve the lamb rump into 5 or 6 slices.
2. Arrange the fattoush salad in the centre of the plate.
Tear the Lebanese bread into pieces and toast.
3. Place the lamb slices over the salad, add the Lebanese
bread, and garnish with additional fetta, pomegranate seeds
mint leaves and a drizzle of olive oil.