SUMAC LAMB CUTLETS WITH BEETROOT HUMMUS

Prep: 5 mins. Cooking: 4 mins + resting. Serves 4.

8 lamb cutlets

2 tsp sumac

Finely grated zest and juice of 1 lemon Olive oil, for drizzling

1 cup (loosely packed) fresh mint leaves 1 cup (loosely packed) wild rocket

¼ red onion, thinly sliced

2 tbsp extra-virgin olive oil

Pickled chillies, to serve (optional) Beetroot hummus 400g can chickpeas, drained and rinsed ⅓ cup (80ml) lemon juice

50g unhulled tahini

2 tbsp extra-virgin olive oil

1 clove garlic, finely chopped

1 (about 150g) beetroot, coarsely grated

1 To make beetroot hummus, place chickpeas, lemon juice, tahini, olive oil, garlic and 1 tbsp hot water in a food processor and process until smooth. Add grated beetroot, process until smooth and season to taste. Refrigerate until needed.

2 Heat a barbecue or char-grill pan to medium-high heat. Scatter lamb with sumac and lemon zest, season to taste and drizzle with a little olive oil. Grill, turning occasionally, until cooked to your liking (3 mins for medium-rare). Transfer to a plate, drizzle with lemon juice and rest 5 mins.

3 Place mint, rocket and onion in a bowl, toss to combine and season to taste.

4 Divide lamb cutlets among plates and scatter with herb salad. Add extra-virgin olive oil to resting juices from lamb, then spoon over lamb and salad and serve with pickled chillies and beetroot hummus.

NOTE Always transport food in insulated containers and discard perishables after 1 hr.