Sumac lamb chops with buckwheat, crumbled feta and pomegranate
Gluten free, refined sugar free Serves 4
2 tsp sumac 2 tbs extra virgin olive oil 8 lamb cutlets, French trimmed Sea salt and freshly ground black pepper
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
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.