For the lamb:
12 each trimmed Aussie lamb cutlets
3 tbsp olive oil
1 1/2 tbsp sumac
For the fattoush:
1 each separated into 2 pieces Lebanese bread, round
1 large cubed tomato
1 each cubed Lebanese cucumber
1/2 each diced red capsicum
1/2 each finely diced red onion small
3 each finely sliced radishes
1/2 cup roughly chopped mint leaves
1 cup roughly chopped flat leave parsley
1 tbsp lemon juice
For the lamb: Rub the Aussie lamb cutlets with 1 tablespoons oil and 1 tablespoon sumac and cover. Refrigerate for 30 minutes or up to overnight.
To cook: Grill, toast or bake the bread until lightly browned and crispy. Break into shards with your hands. Preheat a large chargrill over a moderately high heat. Season the Aussie lamb cutlets with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking. Cover and set aside to rest for 5 minutes. Place the tomato, cucumber, capsicum, onion, radish and herbs into a bowl and add the lemon juice and remaining olive oil. Season with salt and pepper and stir to combine.
To serve: Transfer to a salad bowl and top with the bread shards and remaining sumac. Serve at once with the rested cutlets.