Sumac pistachio lamb with tahini mash

Method

• Step 1
  Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Mash potato in a bowl. Add milk, tahini and 1/2 the butter. Season with salt and pepper. Mash to combine. Cover to keep warm.
• Step 2
  Meanwhile, combine sumac and pistachio on a plate. Press lamb into pistachio mixture to coat.
• Step 3
  Heat oil in a large frying pan over medium heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
• Step 4
  Meanwhile, cook carrot in a large saucepan of boiling water for 5 minutes or until just tender, adding beans in the last minute of cooking time. Using a slotted spoon, transfer carrot and beans to a frying pan over medium-high heat.
• Step 5
  Add remaining butter, cumin seeds and pepper to pan. Cook, stirring, for 1 minute or until butter has melted and mixture is fragrant. Add honey. Cook, shaking pan, for 1 to 2 minutes or until vegetables are coated in honey mixture. Serve lamb with mash and vegetables.