Cook the lamb on the barbecue for an extra smoky flavour.
3garlic cloves, finely chopped1½ tspsumac, plus extra to serve1 tspcoarsely crushed cumin seeds1 tspdried mintFinely grated rind and juice of 1 lemon60 ml (¼ cup)olive oil4lamb backstraps (200gm each)60 gmbaba ghanoushLemon wedges, to serve (optional)Broccoli tabbouleh200 gmquinoa, rinsed250 gmbroccoli, cut into florets70 mlextra-virgin olive oilFinely grated rind and juice of 1 lemon1garlic clove, finely chopped1 cup flat-leaf parsley, coarsely chopped1 cupmint, coarsely chopped
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.
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.
Slice lamb and serve warm with broccoli tabbouleh, baba ghanoush, lemon wedges and extra sumac.