Marinated Lamb Backstraps:
Extra Lebanese bread and sumac for serving
Step 1 In a mixing bowl, combine all of the marinated lamb backstrap ingredients except for the sliced lamb and brown onions in a bowl and mix well. Add the lamb backstrap slices and massage marinade into the meat. Keep aside covered to marinate in the fridge for at least 3 hours, or overnight if possible.
Step 2 Just before cooking the lamb, prepare the salad. Lightly spray the bread with olive oil spray on both sides then toast until crispy and slightly dark golden in a preheated oven (1800C fan forced). Keep aside and gently break into medium pieces when cooled.
Step 3 Chop tomatoes, capsicum and pink radishes into 1cm cube pieces. Slice cucumbers in half, deseed and also cut into 1cm cubes. Roughly chop the mint and parsley leaves. Slice the spring onions into thin rings. Mix Fattoush dressing well in a separate bowl and keep aside.
Step 4 Heat a large frypan or grill on high heat. Once hot, spread out the marinated lamb pieces evenly on pan and toss regularly until the meat is just cooked (may take up to 4-6 minutes). Don’t overcook the lamb. Turn off the heat and leave to rest in pan for a few minutes whilst mixing salad.
Step 5 Add prepared dressing to chopped salad ingredients. Gently mix well. Transfer into a serving bowl and spread the crispy bread pieces over the salad.
Step 6 On a large serving platter, spoon the cooked lamb and sprinkle some sumac on top. Place Fattoush beside the lamb and extra bread to serve. Serve whilst lamb is hot.
Who is Amina?
Born in Saudi Arabia to an Egyptian father and a South Korean mother.
A passionate home cook, published author, paediatric nurse and MasterChef fan favourite.
Amina has travelled extensively across the world, hosting culinary events and food demonstrations.