SUMAC LAMB CUTLETS WITH BEETROOT HUMMUS AND ROCKET SALAD

Prep time 15 mins Cooking time 15 mins Serves 4 INGREDIENTS

8 lamb cutlets

2 tsp sumac

Finely grated rind and juice of 1 lemon

Olive oil, for drizzling

1 cup each (loosely packed) mint and wild rocket

¼ Spanish onion, thinly sliced 2 tbsp extra-virgin olive oil To serve: pickled chillies (optional)

BEETROOT HUMMUS

400g canned chickpeas, drained and rinsed

80ml lemon juice

50g tahini

2 tbsp extra-virgin olive oil 1 garlic clove, finely chopped 150g beetroot, coarsely grated METHOD

For beetroot hummus, process chickpeas, lemon juice, tahini, olive oil, garlic and 1 tbsp hot water until smooth, add beetroot, process until smooth and season to taste. Keep aside.

Heat a barbecue or char-grill pan to medium-high. Scatter lamb with sumac and lemon rind, season to taste and drizzle with a little olive oil. Grill, turning occasionally, until cooked to your liking, 3-4 mins for medium-rare. Transfer to a plate, drizzle with lemon juice and stand to rest, 5 mins.

Meanwhile combine mint, rocket and onion in a bowl and season to taste.

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.