Ainsley Harriott served up tasty chargrilled sumac lamb cutlets with tabbouleh on Ainsley’s Mediterranean Cookbook.

The ingredients are: 3 tbsp olive oil, 2 tsp sumac, good pinch of dried chilli flakes, zest of 1 lemon, sea salt and freshly ground black pepper and 8-12 lamb cutlets (depending on size).

For the tabbouleh: 100g bulgur wheat, cooked according to packet instructions, 3 tomatoes, chopped, 1 small red onion, finely diced, large bunch of fresh flat-leaf parsley, chopped, small bunch of fresh mint, chopped, juice of 1 lemon, drizzle of honey, 3 tbsp extra virgin olive oil, 1 red chilli, finely chopped, sea salt and freshly ground black pepper.

For the dressing: 4 tbsp natural yogurt, 1 small garlic clove, grated, juice of . lemon, pinch of sumac, 1 tbsp mint leaves, finely chopped, sea salt and freshly ground black pepper.

To serve: 1 red chilli, finely sliced and lemon wedges.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.