Lamb with Cumin Roasted Carrot and Sumac Yoghurt

A beautiful summery dish

My Own Food Bag
Lamb with Cumin Roasted Carrot and Sumac Yoghurt

This dish most recently appeared in My Own Food Bag on Sunday, February 5, 2017.


  • ¼ cup black quinoa
  • 2-3 baby carrots *
  • 1 clove garlic, finely sliced
  • 1 teaspoon cumin seeds
  • 1 tablespoon pistachio nuts, chopped
  • ½ avocado *
  • 1-2 handfuls rocket leaves *
  • 1 tablespoon golden raisins
  • ½ teaspoon vinegar (e.g. white wine, red wine)


  • 150g lamb rump steak (at room temperature)


  • 2 tablespoons natural yoghurt
  • 1 teaspoon sumac
  • Zest and juice of ½ lemon *


  • 1 tablespoon spiced carrot puree (at room temperature)
  • Preheat oven to 220oC. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
  • 1 Cook quinoa in pot of boiling water for about 12-15 minutes, until tender with a slight bite. Drain well. While quinoa cooks, trim tops off baby carrots and cut in half lengthways.
  • 2 Toss carrots with garlic, cumin and a drizzle of olive oil on prepared tray. Season with salt, and roast for about 7 minutes, until starting to caramelize. Add pistachio nuts to tray and roast a further 2 minutes, until nuts are toasted and carrots are tender.
  • 3 While carrots roast, pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  • 4 Set aside, covered with foil, to rest for 2-3 minutes. While lamb rests, Combine all sumac yoghurt ingredients in a small bowl. Set aside.
  • 5 Prepare rest of cumin roasted carrot. Finely slice avocado flesh 0.5cm and add to a medium bowl, along with rocket, raisins, vinegar, drained quinoa, cumin roasted carrots and pistachio nuts. Toss with a drizzle of olive oil and season to taste with salt and pepper.
  • To serve, place spiced carrot puree onto a plate, smoothing out with the back of a spoon into a circle. Place cumin roasted carrot and lamb onto the plate and serve a dollop of sumac yoghurt on the side.
  • SERVES 1

Nutritional Information

  • Energy: 2644 kj / 632 kcal
  • Protein: 43.7g
  • Carbohydrate: 37.5g
  • Fat: 32.1g


  • Pantry staple
  • * Shared ingredient with another recipe

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