Donna Hay’s Za’atar Lamb Skewers with Whipped Feta

Donna Hay has just released her latest cookbook – Even More Basics to Brilliance. This is the companion to her bestselling Basics to Brilliance andpresents more of the much-loved recipes everyone needs in their repertoire. Donna offers simple switch ups and clever variations to signature dishes to present new tricks for the modern cook.

One of Australia’s most high profile food editors and cooks, Donna is renowned for her simple, seasonal, beautifully presented dishes which work every time. Her bestselling cookbooks have sold over eight million copies worldwide.

Ingredients:

• 700g lamb backstrap (loin), cut into chunks
• 2 Tbsp chopped oregano leaves
• 2 tsp finely grated lemon rind
• 4 cloves garlic, crushed
• 2 Tbsp extra virgin olive oil
• 1 Tbsp za’atar, plus extra
• Sea salt and cracked black pepper
• 200g soft feta
• ½ cup (125g) plain thick yoghurt
• warm flatbread, lettuce and cucumber, to serve

Za’atar:

• 1 Tbsp dried thyme leaves
• 2 Tbsp sesame seeds, lightly toasted
• 3 Tbsp Sumac
• ½ tsp sea salt flakes

Method:

Combine lamb, oregano, lemon rind, garlic, oil, za’atar, salt and pepper in a bowl. Allow to marinate for 15 minutes.

Heat a non-stick frying pan over high heat.

Thread lamb onto 8 metal skewers and cook for 6–8 minutes, turning occasionally, until cooked.

Whisk feta and yoghurt together. Top flatbreads with lettuce, cucumber, lamb skewers, the whipped feta and extra za’atar.

Serves 4