Cook the lamb on the barbecue for an extra smoky flavour.
- 3 garlic cloves, finely chopped
- 1½ tsp sumac, plus extra to serve
- 1 tsp coarsely crushed cumin seeds
- 1 tsp dried mint
- 60 ml olive oil (¼ cup)
- 4 lamb backstraps (200gm each)
- 60 gm baba ghanoush
- 200 gm quinoa, rinsed
- 250 gm broccoli, cut into florets
- 70 ml extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 cup flat-leaf parsley, coarsely chopped
- 1 cup mint, coarsely chopped
- 1For 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.
- 2Meanwhile, 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.
- 3Slice lamb and serve warm with broccoli tabbouleh, baba ghanoush, lemon wedges and extra sumac.