Preheat oven to 200°C (180°fan-forced). Line a large baking tray with baking paper and place pita pockets on the tray. Brush pita pockets with 1 tablespoon oil, sprinkle with half the za’atar and cook in the oven for 8-10 minutes, turning halfway, or until crisp and golden. Set aside to cool. Break into pieces.

Meanwhile, brush cutlets with 1 tablespoon oil and season. Sprinkle with remaining za’atar. Preheat a heavy-based skilled or barbecue to medium-high. Cook cutlets, for 2–3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.

In a screw top jar place remaining oil, pomegranate molasses and lemon juice. Season and shake well to combine.

Place lettuce, tomatoes, cucumbers, onion, radishes, dates, feta and pita onto a serving dish. Drizzle with dressing and toss well to coat.

Serve cutlets with salad topped with parsley, pistachios and pomegranate seeds.


  • TOP TIP!Lamb rump steaks are a great alternative cut for this recipe.
  • Switch up your garnishes, coriander or mint would work well as alternative herbs. Or almonds, hazelnuts or macadamias as alternative nuts.
  • Add an extra drizzle of pomegranate molasses if pomegranate seeds are unavailable or out of season
  • Za’atar spice blend is available at most green grocers or delis; try dukkah as an alternative seasoning.

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Find Australian Lamb at your local IGA and cook it tonight.