Sumac lamb chops with buck­wheat, crum­bled feta and pome­gran­ate

Central and North Burnett Times - - LIFE -

Gluten free, re­fined su­gar free Serves 4

In­gre­di­ents

2 tsp sumac 2 tbs ex­tra vir­gin olive oil 8 lamb cut­lets, French trimmed Sea salt and freshly ground black pep­per

Buck­wheat salad:

200g raw buck­wheat, washed and rinsed 750ml wa­ter 3 tbs ex­tra vir­gin olive oil 2 tbs sherry vine­gar (or red wine vine­gar) 2 tbs pome­gran­ate mo­lasses ½ bunch mint, roughly chopped ½ bunch flat leaf pars­ley, roughly chopped ½ bunch dill fronds, chopped 100g feta, crum­bled Seeds from 1 pome­gran­ate, to serve Hand­ful of toasted buck­wheat (op­tional), to serve

Method

Place sumac and olive oil in a bowl. Add lamb and mas­sage the oil mix into the meat. Al­low to mar­i­nate for at least 15–20 min­utes or prefer­ably up to 2 hours. Place buck­wheat and wa­ter in a saucepan and bring to the boil. Re­duce heat, cover and cook un­til al dente, about 20–25 min­utes. Set aside to cool. Whisk to­gether olive oil, vine­gar and pome­gran­ate mo­lasses in a large bowl. Add cooled buck­wheat, herbs, feta and half the pome­gran­ate seeds. Toss to com­bine. Set aside. Heat a large char-grill pan or bar­be­cue to a medium-high tem­per­a­ture and cook lamb, turn­ing oc­ca­sion­ally, un­til charred, about 8–10 min­utes. Sea­son, cover loosely with foil and set aside to rest, about 5 min­utes. Di­vide salad be­tween bowls, top with 2 lamb chops per per­son, scat­ter with re­main­ing pome­gran­ate seeds. If you like, driz­zle with a lit­tle ex­tra pome­gran­ate mo­lasses and scat­ter with toasted buck­wheat for ex­tra crunch.

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