Lamb Fattoush Recipe

Name: Lamb Fattoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pitas, torn into 1-inch pieces; 1 1/2 pounds butterflied leg of lamb; 1/3 cup plus 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 5 tablespoons lemon juice (from about 2 lemons); 3 cloves garlic, minced; 1 pound tomatoes (about 2 large), cut into 1/2-inch dice; 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice; 1 green bell pepper, cut into 1/2-inch dice; 6 scallions including green tops, cut into thin slices; 1 small red onion, chopped; 1/2 cup chopped fresh mint; 1/4 cup chopped flat-leaf parsley

Servings: persons

3 pitas, torn into 1-inch pieces
1 1/2 pounds butterflied leg of lamb
1/3 cup plus 1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
5 tablespoons lemon juice (from about 2 lemons)
3 cloves garlic, minced
1 pound tomatoes (about 2 large), cut into 1/2-inch dice
1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
1 green bell pepper, cut into 1/2-inch dice
6 scallions including green tops, cut into thin slices
1 small red onion, chopped
1/2 cup chopped fresh mint
1/4 cup chopped flat-leaf parsley

1
Heat the oven to 375.
2
Put the pitas in a single layer on a baking sheet and toast in the oven until brown, about 12 minutes.
3
Let cool.
4
Light a grill or heat the broiler.
5
Coat the lamb with the 1 tablespoon oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
6
Grill over moderate heat for 10 minutes.
7
Turn and cook until done to your taste, about 10 minutes longer, depending on the thickness, for medium rare.
8
Alternatively, broil the meat, 6 inches from the heat if possible, for the same amount of time.
9
Transfer the lamb to a carving board and let rest for 10 minutes.
10
Carve into thin slices against the grain.
11
Meanwhile, in a large glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper.
12
Add the 1/3 cup oil slowly, whisking.
13
Add the tomatoes, cucumber, bell pepper, scallions, onion, mint, parsley, and pitas.
14
Serve topped with the lamb.

1449

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pitas, torn into 1-inch pieces, 1 1/2 pounds butterflied leg of lamb, 1/3 cup plus 1 tablespoon olive oil, 1 teaspoon salt, and more.

Yes, Lamb Fattoush falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb Fattoush

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