Sumac lamb with broccoli tabbouleh

AT A GLANCE

  • Serves 4 people

Cook the lamb on the barbecue for an extra smoky flavour.

  • 3 garlic cloves, finely chopped
  • 1½ tsp sumac, plus extra to serve
  • 1 tsp coarsely crushed cumin seeds
  • 1 tsp dried mint
  • Finely grated rind and juice of 1 lemon
  • 60 ml (¼ cup) olive oil
  • 4 lamb backstraps (200gm each)
  • 60 gm baba ghanoush
  • Lemon wedges, to serve (optional)
  •  
  • Broccoli tabbouleh
  • 200 gm quinoa, rinsed
  • 250 gm broccoli, cut into florets
  • 70 ml extra-virgin olive oil
  • Finely grated rind and juice of 1 lemon
  • 1 garlic clove, finely chopped
  • 1 cup flat-leaf parsley, coarsely chopped
  • 1 cup mint, coarsely chopped
01   For broccoli tabbouleh, boil quinoa in a saucepan until tender (8-10 minutes), then strain through a fine sieve, spread evenly on a tray, and cool to room temperature. Meanwhile, blanch broccoli until bright green (1-2 minutes). Drain, refresh in iced water, drain again and set aside. Whisk olive oil, lemon rind and juice, and garlic in a bowl and season to taste. Combine quinoa, broccoli and herbs in a bowl and toss with dressing. Season to taste.
02   Meanwhile, preheat oven to 200C. Combine garlic, sumac, cumin, mint, lemon rind and juice and half the oil in a bowl. Add lamb, season to taste and toss to coat. Heat remaining oil in a large ovenproof frying pan over medium heat, brown lamb all over (2-3 minutes), then roast in oven until cooked to your liking (4-5 minutes for medium-rare). Transfer to a plate or tray, cover loosely with foil and rest for 5 minutes.
03   Slice lamb and serve warm with broccoli tabbouleh, baba ghanoush, lemon wedges and extra sumac.

Topics:

BROCCOLI, LAMB, LAMB, FAST, SUMAC, QUINOA, BROCCOLI, QUINOA

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2016

Dec 2016

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