Ingredients

• 2 teaspoons cumin seeds
• 1 teaspoon cracked black pepper
• 3 teaspoons ground paprika
• 4 garlic cloves, crushed
• 8 lamb cutlets, trimmed
• 1/3 cup olive oil
• 2 large rounds Lebanese bread
• olive oil cooking spray
• 4 ripe tomatoes, sliced into rounds
• 200g grape tomatoes, halved lengthways
• 1 bunch flat-leaf parsley, leaves roughly chopped
• 2 large lemons

Method

• Step 1 Combine cumin, pepper, 2 teaspoons paprika, half the garlic and salt on a large plate. Press cutlets into spice mixture to coat.
• Step 2 Heat 2 tablespoons oil in a frying pan over medium heat. Cook cutlets, in batches, for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
• Step 3 Meanwhile, preheat oven to 180°C. Place bread on a baking tray and spray lightly with oil. Sprinkle with remaining 1 teaspoon paprika. Bake for 5 minutes or until crisp. Break bread into pieces.
• Step 4 Divide tomatoes between plates. Sprinkle with remaining garlic. Top with parsley and bread pieces. Juice 1 lemon and cut remaining lemon into wedges. Whisk together 1/4 cup lemon juice, remaining 2 tablespoons oil and salt and pepper. Drizzle over salad. Toss to combine. Serve cutlets with salad and lemon wedges.