- 22, Jun 2020
- #1
Ingredients:
2 tablespoons finely chopped thyme
2 tablespoons sesame seeds
1 tbsp sumac
18 (about 1.8 kg) lamb cutlets on the bone, French finish
Cooking:
Combine thyme, sesame seeds and sumac in a large glass or ceramic bowl.
Add lamb and mix gently until it is well mixed and the meat is covered with spices.
Cover with plastic wrap and refrigerate for 2 hours to allow marinating and developing tastes. Preheat the grill.
Season the lamb with salt and pepper.
Grill for 2 minutes on each side for medium to deep-frying or until cooked to your liking.
Put in a plate.
Cover with foil and leave for 5 minutes.
Serve on a platter. Sumakh is a spice with a slight acidity, which has a tart taste.
You can buy it in the spice department in the supermarket or in specialized spice shops.
Sumach gives the dishes a sour taste and is often used instead of lemon.
Sumy is widely used in Central Asian cuisine, practically replacing lemon, besides giving the dishes pink or, when used in large quantities, a cherry-red color. You can marinate lamb 1 day in advance and store in an airtight container in the refrigerator.
Add lamb and mix gently until it is well mixed and the meat is covered with spices.
Cover with plastic wrap and refrigerate for 2 hours to allow marinating and developing tastes. Preheat the grill.
Season the lamb with salt and pepper.
Grill for 2 minutes on each side for medium to deep-frying or until cooked to your liking.
Put in a plate.
Cover with foil and leave for 5 minutes.
Serve on a platter. Sumakh is a spice with a slight acidity, which has a tart taste.
You can buy it in the spice department in the supermarket or in specialized spice shops.
Sumach gives the dishes a sour taste and is often used instead of lemon.
Sumy is widely used in Central Asian cuisine, practically replacing lemon, besides giving the dishes pink or, when used in large quantities, a cherry-red color. You can marinate lamb 1 day in advance and store in an airtight container in the refrigerator.
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