Ingredients

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 olive oil (¼ cup)

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

Method

Main

1.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.

2.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.

3.Slice lamb and serve warm with broccoli tabbouleh, baba ghanoush, lemon wedges and extra sumac.

Styling by Alice Storey

Styling by Emma Knowles