Lamb with Cumin Roasted Carrot and Sumac Yoghurt

Steps

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.