Chef Scott Pickett Z’atar spiced lamb, fattoush salad and persian fetta

  • Prep time 0Min
  • Cook time 8Min
  • Technique Grill
  • Meat Lamb
  • Cut Top Sirloin
  • Serves 4

Z’atar spiced lamb, fattoush salad and persian fetta


4 lamb sirloins, cap off, denuded
Olive oil
Z’atar spice
Lemon zest
Mint leaves, picked
Fattoush salad
Breakfast radishes, quartered
Vine-ripened tomatoes
Lebanese cucumbers cut into circles
Red onion, sliced
Purslane sprigs
Good olive oil
Lemon juice, freshly squeezed
Salad leaves (optional)
Pita bread, toasted or fried
Good Persian fetta
Pomegranate seeds
Baby mint leaves for garnish


Marinate the lamb rumps in olive oil, a good pinch of z’atar, lemon zest and mint leaves. Drain off excess marinade, season with salt then seal the lamb rump on both sides in a heavy-based pan over medium heat. Place in a hot oven 6-8 minutes (or until the internal temperature is 125ºF). Do not cook to more than medium rare/medium.Rest in a warm place.

Cut the salad items into interesting and different shapes. Combine the mint leaves, radishes, tomatoes, cucumbers, red onion and purslane sprigs and dress with the spices, olive oil and lemon juice.

To Serve:
Carve the lamb sirloin into 5 or 6 slices. Arrange the Fattoush salad in the centre of the plate.Place the lamb slices over the salad, add the Pita bread, and garnish with the fetta, pomegranate seeds, baby mint leaves and a drizzle of olive oil.