The tangy flavour of the Middle Eastern spice sumac is great with lamb.
Ingredients
- 2 1/2 tablespoons extra virgin olive oil
- 8 (about 1kg) carrots, peeled, cut into 1cm slices
- 1 garlic clove, crushed
- 2 teaspoons honey
- 250ml (1 cup) water
- 1 small lemon, rind finely grated, juiced
- 1 small red onion, thinly sliced into rounds
- 2 (about 400g) lamb backstraps
- 5 teaspoons sumac
- 80g baby rocket leaves
- 1 cup fresh mint leaves, firmly packed
- 40g (1/4 cup) pistachios, roasted, chopped
- Sumac, extra, to sprinkle
Method
- Step 1Heat 1 tbs oil in a saucepan over medium heat. Add carrot. Cook, stirring, for 5 minutes. Add garlic and 1 tsp honey. Cook, stirring, for 1 minute. Add water. Season. Reduce heat to low. Cook, covered, for 20 minutes or until tender. Simmer, uncovered, for 6 minutes or until water is almost all evaporated. Use a stick blender to process until almost smooth. Stir in 1⁄2 tsp lemon rind.
- Step 2Meanwhile, place onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain and refresh under cold running water. Whisk 2 tbs lemon juice, 1 tbs oil and remaining honey in a bowl. Season. Add onion. Set aside to develop the flavours.
- Step 3Rub 1 tsp oil over the lamb. Season. Place sumac on a plate. Press lamb into sumac to coat. Heat remaining oil in a non-stick frying pan over medium heat. Cook lamb, turning, for 5 minutes for medium or until cooked to your liking. Set aside to rest for 3 minutes. Slice lamb.
- Step 4Combine rocket, mint, onion mixture and half the pistachios in a bowl. Divide carrot smash among plates. Top with lamb. Serve with mint salad. Sprinkle with remaining pistachios and extra sumac.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1647 kj
Energy
23g
Fat Total
4g
Saturated Fat
11g
Fibre
27g
Protein
16g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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