Sumac lamb with carrot rosti

Method

• Step 1
  Preheat the oven to 180°C. Heat 2 tablespoons oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the carrot and cook for 15 minutes, stirring from time to time, until completely dry. Add the stock and cook for a further 2-3 minutes until all liquid has absorbed.
• Step 2
  Place mixture in a bowl and cool slightly. Stir in eggs, cheese, creme fraiche and coriander. Spread evenly in a greased 30cm x 20cm baking dish or 28cm ovenproof frypan, patting down well. Bake for 20 minutes until firm and top is golden.
• Step 3
  Meanwhile, season the lamb and coat in sumac. Heat remaining oil in a chargrill or large frypan over medium-high heat. Cook cutlets, in batches, for 2-3 minutes each side until brown but still pink in the centre.
• Step 4
  Cut rosti in wedges or spoon out of pan. Serve with the lamb, coriander and lemon.