Sumac Lamb & Pickled Vegetables
Prep Time 30
Total Time 60
Meets Dietary Restrictions
1 lebanese cucumber
1 small carrot, peeled
4 small radishes
2 lamb backstraps
1 teaspoon sumac
1 juice and finely grated zest of lemon
1 Warm pita bread, to serve
4oz pine nuts
250ml pickling liquid
250ml white vinegar
2 tablespoons caster sugar
1 tablespoon sea salt
1 teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon crushed black peppercorns
- For the pickling liquid, place all ingredients in a small saucepan and place over a medium heat, stirring occasionally until sugar and salt have dissolved. Remove from heat and allow to cool.
- Cut the cucumber into thin batons, peel the carrots into ribbons and thinly slice the radish on a mandolin. Place into separate bowls and cover with pickling liquid. Leave for 20-30 minutes to pickle.
- Heat a chargrill or frying pan over a high heat. Dust back straps with sumac and brush with a little olive oil. Place onto the char grill and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Allow to rest for 5- 10 minutes before thinly slicing.
- To serve, spread hommus over a serving plates and arrange lamb slices over with pine nuts sprinkled over. Drain pickled vegetables from the liquid and toss to combine. Scatter over lamb and serve with warmed pita bread.
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