Sumac Lamb & Pickled Vegetables


You need...

1kg Obela Classic Hommus

1 lebanese cucumber

1 small carrot, peeled

4 small radishes

2 lamb backstraps

1 teaspoon sumac

Juice and finely grated zest of 1 lemon

Warm pita bread, to serve

Pine Nuts

Pickling liquid

250ml white vinegar

200ml water

2 tablespoons caster sugar

1 tablespoon sea salt

1 teaspoon coriander seeds

½ teaspoon fennel seeds

½ teaspoon crushed black peppercorns

And follow these steps...

  1. 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.
  2. 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.
  3. 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.
  4. 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.