The tangy flavour of the Middle Eastern spice sumac is great with lamb.
- Heat 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.
- Meanwhile, 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.
- Rub 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.
- Combine 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set