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2 portions


30 minutes


  • 300g leg of boneless Quebec lamb, cubed
  • Spice mix: Dried rosemary 10ml - Dried oregano 10ml - Onion powder 5ml - Ground black pepper 2.5ml
  • 1/2 cup plain yogurt
  • 1 half baguette, cut into cubes
  • 1/2 fennel bulb, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tbsp sumac
  • 1 tablespoon white sugar
  • 2 tablespoons red wine vinegar
  • 2 tomatoes, quartered
  • 1 bunch parsley and mint, coarsely chopped
  • 1/2 lemon
  • Olive oil
  • Salt and pepper


  1. Mix the lamb cubes with the yogurt, spice mix and salt. Leave to marinate for 15 minutes.
  2. Heat a drizzle of oil in a skillet over medium high heat.
  3. Cook the bread cubes for 3-4 minutes until browned and crispy.
  4. Remove from pan and salt to taste.
  5. Put the red onion in a bowl with the fennel, sumac, sugar, a drizzle of oil, wine vinegar, salt and pepper. Leave to marinate.
  6. Add a drizzle of oil to the pan over medium heat.
  7. Cook the lamb cubes for 6-7 minutes, turning them a few times.
  8. Assemble the salad with all the ingredients. Add salt and pepper to taste.
  9. Garnish with a drizzle of oil and lemon juice to taste.
A recipe by Gabrielle Pellerin.