Sumac-crusted lamb with carrot smash and mint salad (original) (raw)

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Allergens Recipe may contain tree nut.

Step 1
Heat 1 tbs oil in a saucepan over medium heat. Add carrot. Cook, stirring, for 5 minutes. Add garlic and 1 tsp honey. Cook, stirring, for 1 minute. Add water. Season. Reduce heat to low. Cook, covered, for 20 minutes or until tender. Simmer, uncovered, for 6 minutes or until water is almost all evaporated. Use a stick blender to process until almost smooth. Stir in 1⁄2 tsp lemon rind.
Step 2
Meanwhile, place onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain and refresh under cold running water. Whisk 2 tbs lemon juice, 1 tbs oil and remaining honey in a bowl. Season. Add onion. Set aside to develop the flavours.
Step 3
Rub 1 tsp oil over the lamb. Season. Place sumac on a plate. Press lamb into sumac to coat. Heat remaining oil in a non-stick frying pan over medium heat. Cook lamb, turning, for 5 minutes for medium or until cooked to your liking. Set aside to rest for 3 minutes. Slice lamb.
Step 4
Combine rocket, mint, onion mixture and half the pistachios in a bowl. Divide carrot smash among plates. Top with lamb. Serve with mint salad. Sprinkle with remaining pistachios and extra sumac.

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