Lamb and warm artichoke salad

Method

• Step 1
  Cook the broad beans in a large saucepan of boiling water for 2 minutes or until tender. Drain well and remove and discard skins. Set aside.
• Step 2
  Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Combine the juice, rind and oil in a jug.
• Step 3
  Sprinkle sumac evenly over both sides of lamb. Heat a large frying pan over high heat. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest.
• Step 4
  Meanwhile, heat a large frying pan over high heat. Add the lemon mixture, artichoke, broad beans, cannelini beans and onion and cook, turning occasionally, for 2-3 minutes or until heated through. Remove from heat and add the parsley.
• Step 5
  Spoon the artichoke salad among serving dishes. Top with lamb cutlets and serve immediately.