Clean the lamb fillets and set aside in the fridge.
Add about 80% of the pomegranate seeds into a saucepan with the water and sauce, place onto a high heat until it boils then turn down to a simmer.
Steam the pealed potato and zucchini together in a pot for about 20 minutes.
Chop the cos lettuce up roughly; add the tomato, capsicum, cucumber and radish into a bowl.
Cut the Lebanese bread up into squares and deep fry them until nice crispy and golden bread, place to the side on paper towels to allow the oil excess to drain.
Grate the zucchini and potato into a muslin cloth and drain well. Then make into a pancake shaped object.
After about 20 minutes get the sauce pan with the pomegranate mixture and put in a blender and let it mix until all the seed have broken, then return to the heat on a simmer. First pass it through a fine sieve to make sure all the lumps have been removed. (Note: Check on the sauce to make sure it doesn’t become too thick.)
Remove the lamb fillets from the fridge and put on a char grill and cook until medium-rare. Set aside in a bowl cover with foil and place in a warmish spot to let the meat rest.
In a heated pan with oil place the rosti and cook until golden brown on both sides. Once cooked place on a paper towel and cut into six pieces.
Dress the salad leaves and veg, with the lemon, oil, garlic, sumac, salt and pepper. The taste should be like there is a little too much lemon.
Serve salad on one third of the plate, top with the crispy Lebanese bread. On the next third of the plate lay the 3 lamb fillets on top of each other and drizzle the sauce on top. On the remaining third place the rosti wedge. Sprinkle a little sumac over the whole dish and serve.
Trending This Week