Sumac lamb with broccoli tabbouleh

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2016

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