Once you’ve tried this punchy green condiment, you’ll want to slather it on everything

Name: Once you’ve tried this punchy green condiment, you’ll want to slather it on everything
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 garlic clove; 2 green chillies, chopped; ½ tsp ground cardamon; 1 tsp coriander seeds; ½ tsp cumin seeds; 1 cup parsley leaves; 1 cup coriander leaves; 2 tbsp lemon juice; ⅓ cup extra virgin olive oil; 3 large zucchini, thinly sliced; 12 lamb cutlets, trimmed; 4 zaatar flatbreads, warmed, to serve; plain yoghurt and watercress, to serve

It’s pan-fried lamb cutlets with zucchini zhoug and flatbreads for the weeknight win – featuring your new favourite condiment.

Jessica Brook

January 21, 2025

The vibrant Yemeni condiment zhoug adds piquancy to both the lamb cutlets and zucchini. James Moffatt

easyTime:< 30 minsServes:4

Zhoug is a hot green sauce made with green chilli, spices and coriander from Yemen. Here, it’s paired it with pan-fried zucchini and lamb cutlets for a fuss-free, flavour-packed meal. If you prefer, you can grill the cutlets over medium heat for 2-4 minutes on each side.

Ingredients

1 garlic clove
2 green chillies, chopped
½ tsp ground cardamon
1 tsp coriander seeds
½ tsp cumin seeds
1 cup parsley leaves
1 cup coriander leaves
2 tbsp lemon juice
⅓ cup extra virgin olive oil
3 large zucchini, thinly sliced
12 lamb cutlets, trimmed
4 zaatar flatbreads, warmed, to serve
plain yoghurt and watercress, to serve

Method

Step 1
To make the zhoug, combine the garlic, chilli, spices, parsley and coriander in a small blender. Add the lemon juice and 2 tablespoons of the oil and blend until smooth. Season with salt and pepper and set aside.
Step 2
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the zucchini and cook, turning occasionally, for 6 minutes, or until golden and lightly blistered. Remove the zucchini from the pan pan, place in a bowl and set aside, keeping the zucchini warm. Wipe out the pan with kitchen paper.
Step 3
Heat the remaining oil in the frying pan. Season the lamb cutlets with salt and pepper, add them to the pan, and cook them for 4 minutes each side, for medium. You may need to cook the cutlets in two or three batches.
Step 4
Pour half of the zhoug over the zucchini and gently toss to coat. Serve three cutlets per person, along with the zucchini, flatbreads, yoghurt, watercress and extra zhoug.