Falafel spiced lamb cutlets with charred pita

Falafel spiced lamb cutlets with charred pita.
Falafel spiced lamb cutlets with charred pita. Photo: James Moffatt

Spice up your lamb cutlets with a crunchy zaatar coating and a topping of pickled chillies.


⅓ cup zaatar

¼ cup sesame seeds

¼ cup extra virgin olive oil, plus extra for frying

12 lamb cutlets, trimmed

¼ cup burghul

1 bunch curly parsley, finely chopped

2 spring onions, thinly sliced

¼ cup lemon juice

1 cup store-bought hummus

charred pita, to serve

pickled chillies, to serve


1. Mix the zaatar and sesame seeds together in a small bowl, then spread out on a plate. Brush both sides of the lamb with oil and press the cutlets into the zaatar mix. 

2. Heat oil in a large non-stick frying pan over medium heat. In two batches, cook the lamb for 2-3 minutes each side for medium. Set aside loosely covered with foil to rest for 5 minutes.

3. While the lamb is resting, place the burghul in a heatproof bowl. Pour over ½ cup boiling water. Cover and set aside for 5 minutes.   

4. Fluff the burghul with a fork, add the spring onion, parsley and lemon juice and toss to combine.

5. Serve the lamb with parsley salad, hummus, pita and pickled chillies.