Moroccan Lamb Steaks with Fattoush
- 2 Lebanese bread rounds
- 1 tbsp olive oil
- 3 medium tomatoes, diced
- 1 Lebanese cucumber, diced
- 1 small red onion, thinly sliced
- 1 small green capsicum, diced
- ¼ cup fresh mint leaves, chopped
- ¼ cup parsley leaves, chopped
- 2 tbsp lemon juice
Combine oil, Moroccan seasonings, lemon juice in a dish. Add lamb and coat. Set aside for 10 minutes.
To make fattoush, pre-heat oven to 200°C. Place bread on baking tray, spray with oil. Bake until golden and crisp. Remove from oven. Combine tomatoes, cucumber, onions, capsicum, mint and parsley in a large bowl. Add oil and lemon juice. Season with salt and pepper. Break bread into pieces and add to tomato mixture. Toss to combine.
Char-grill the marinated lamb pieces until cooked. Serve with Fattoush.