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Sumac Lamb Cutlets With Iceberg And Feta Salad

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Ingredients

8 x 60g Frenched lamb cutlets

2 teaspoons sumac

1 tablespoon olive oil

sea salt and cracked black pepper

1 iceberg lettuce, cut into wedges

1 Lebanese cucumber, thinly sliced

200 g feta, sliced

½ cup mint leaves

2 tablespoons white wine vinegar

2 tablespoons olive oil

¼ teaspoon sumac

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