As a rule, Turks don’t really like complicated marinades or sauces, preferring to keep the sweet flavour of the meat unadulterated. But brushing the meat with this fresh herb dressing towards the end of the cooking time adds just the right amount of complementary seasoning.
Accompany these cutlets with spicy eggplant relish and tomato salad with tarragon, aged fetta and sumac dressing.
Ask your butcher to cut double-thick cutlets, to ensure a rosy-pink centre after grilling.
1 garlic clove
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small shallot, finely chopped
1 teaspoon rosemary, finely chopped
4 sprigs dried oregano
1/2 teaspoon ground sumac
1 lemon, juiced
60ml extra-virgin olive oil
8 double lamb cutlets
1. Crush the garlic with the salt, then combine with the pepper, shallot, herbs, sumac and lemon juice in a bowl. Whisk in the oil to make a thick, pungent dressing. (This may not look like a lot, but don’t worry as a little goes a long way.)
2. Heat a griddle or barbecue to its highest setting. Brush the cutlets very lightly with a little of the dressing, then cook for 2 minutes on each side for medium–rare. Towards the end of the cooking time brush on a little more of the dressing.
3. Serve the cutlets hot from the grill with the remaining dressing on the side.