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Sumac lamb cutlets with beetroot hummus


No sumac? No worries; just leave it out.

You'll need

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

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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