8lamb cutlets2 tspsumacFinelygrated rind and juice of 1 lemonFor drizzling:olive oil1 cup each(loosely packed) mint and wild rocket¼Spanish onion, thinly sliced2 tbspextra-virgin olive oilTo serve:pickled chillies (optional)Beetroot hummus400 gmcanned chickpeas, drained and rinsed80 ml(1/3 cup) lemon juice50 gmunhulled tahini2 tbspextra-virgin olive oil1garlic clove, finely chopped1beetroot, coarsely grated (about 150gm)
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.
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).
Meanwhile combine mint, rocket and onion in a bowl and season to taste.
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.