Name: Sumac lamb cutlets with beetroot hummus
Yield: 4
Ingredients: 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)

Ingredients

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)

Method

Main

1.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.

2.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).

3.Meanwhile combine mint, rocket and onion in a bowl and season to taste.

4.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.

Styling by Emma Knowles

Styling by Aimee Jones