Sumac Lamb

Sumac Lamb

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 25, 2017.
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With broccoli freekeh and fresh apple mint salsa.

Ingredients

BROCCOLI FREEKEH

  • 75g freekeh (see tip)
  • 1 head broccoli
  • 1/3 bunch silverbeet, leaves removed from white stalks and thinly sliced (discard stalks)

SUMAC LAMB

  • 275g lean lamb rump steaks (at room temperature)
  • ½ teaspoon oil, for cooking (or use spray oil)
  • 1 teaspoon sumac cumin mix
  • ¼ teaspoon salt

FRESH APPLE MINT SALSA

  • ½-1 spring onion
  • 3 tablespoons mint leaves
  • ½-1 apple
  • ½ teaspoon extra-virgin olive oil
  • ½ teaspoon vinegar (e.g. apple cider, red wine, white wine)
  • Pinch of chilli flakes, chilli or cayenne powder (optional)

VINAIGRETTE

  • 1½ teaspoons vinegar (e.g. apple cider, red wine, white wine)
  • ¼ teaspoon sumac cumin mix
  • ¼ teaspoon salt
  • ¼ teaspoon mustard (e.g. Dijon, wholegrain)
  • ¼ teaspoon runny honey
  • ½ teaspoon extra-virgin olive oil (optional)

Steps

  1. a medium pot of salted water to the boil.
  2. Cook freekeh in pot of boiling water for 14 minutes. While freekeh is cooking, chop broccoli into very small florets and roughly dice stalk. After 14 minutes, add broccoli and silverbeet leaves to freekeh and cook for a further 2-3 minutes, until tender with a slight bite. Drain well.
  3. While freekeh is cooking, pat lamb dry with paper towels and add to a small bowl with oil, sumac cumin mix and salt. Toss to coat lamb well.
  4. Thinly slice spring onion and roughly chop mint leaves. Place in a small bowl and set aside.
  5. Heat a medium, dry fry-pan on medium-high heat. Cook lamb for 2–4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for a few minutes before slicing thinly against the grain.
  6. While lamb cooks and rests, cut apple into thin matchsticks or grate. Add to bowl with mint, along with all remaining salsa ingredients. Season with salt and pepper and toss to combine.
  7. In a large bowl, combine all vinaigrette ingredients. Add drained freekeh and broccoli and silverbeet to bowl and toss to combine. Season to taste with salt and pepper, if needed.
  8. divide broccoli freekeh and sumac lamb between plates and top with fresh apple mint salsa. Drizzle over any lamb resting juices, if desired.

Nutritional Information

Energy 1735 kj
415 kcal
Protein 42.5g
Carbohydrate 35.6g
Fat 11.1g