Lamb with Cumin Roasted Carrot and Sumac Yoghurt
A beautiful summery dish
My Own Food Bag
This dish most recently appeared in My Own Food Bag on Sunday, February 5, 2017.
CUMIN ROASTED CARROT
- 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
- Energy: 2644 kj / 632 kcal
- Protein: 43.7g
- Carbohydrate: 37.5g
- Fat: 32.1g
- Pantry staple
- * Shared ingredient with another recipe