Sumac lamb cutlets with beetroot hummus

AT A GLANCE

  • Serves 4 people

No sumac? No worries; just leave it out.

  • 8 lamb cutlets
  • 2 tsp sumac
  • Finely grated rind and juice of 1 lemon
  • For drizzling: olive oil
  • 1 cup each (loosely packed) mint and wild rocket
  • ¼ Spanish onion, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • To serve: pickled chillies (optional)
  •  
  • Beetroot hummus
  • 400 gm canned chickpeas, drained and rinsed
  • 80 ml (1/3 cup) lemon juice
  • 50 gm unhulled tahini
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 beetroot, coarsely grated (about 150gm)
01   For beetroot hummus, process chickpeas, lemon juice, tahini, olive oil, garlic and 1 tbsp hot water until smooth, add beetroot, process until smooth and season to taste.
02   Heat a barbecue or char-grill pan to medium-high. Scatter lamb with sumac and lemon rind, season to taste and drizzle with a little olive oil. Grill, turning occasionally, until cooked to your liking (3-4 minutes for medium-rare). Transfer to a plate, drizzle with lemon juice and stand to rest (5 minutes).
03   Meanwhile combine mint, rocket and onion in a bowl and season to taste.
04   Divide lamb cutlets among plates and scatter with herb salad. Add extra-virgin olive oil to resting juices from lamb, then spoon over lamb and salad and serve with pickled chillies and beetroot hummus.

Topics:

TAHINI, MIDDLE EASTERN, SUMAC, LAMB, BEETROOT, MINT, MAIN, CHICKPEAS, FAST, ROCKET, SUMMER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND EMMA KNOWLES

FEATURED IN

Dec 2014

Dec 2014

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