Shop Now

Sumac Lamb with Turmeric Roasted Vegetables & Tahini

Arguably, when executed well, this cut of lamb could give a prime fillet steak a run for its money! Lamb back strap is a cut that’s prized for its tenderness and flavour. Unlike other cuts of lamb, it’s incredibly easy to prepare and is best when seared at high temperatures for a short period of time.

This fool-proof, perfectly pink and tender lamb back strap is glazed in a soy-butter sauce and finished with sumac for a citrusy lift. It’s served sliced and with all it’s delicious pan jus alongside some turmeric roasted vegetables, lashings of sweet tahini sauce and fresh mint.

Lunch

Dinner

Quick Sticks

Serves 2-3

Prep Time 7 Mins

Cook Time 35 Mins

Ingredients

Method

6 kipfler potatoes (or small potatoes), roughly chopped
½ jap pumpkin, cut into wedges
½ teaspoon ground turmeric
3 tablespoons extra virgin olive oil, plus extra
500g lamb back strap fillets
2 bunches broccoli, ends trimmed
50g unsalted butter
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon sumac
Fresh mint leaves
Flakey salt
Pepper

Tahini Sauce

2 tablespoons runny tahini
1 clove garlic, crushed
2 teaspoons honey
1 ½ tablespoons cold water
Pinch salt

Method

1
Preheat oven to 200 degrees celsius and set aside a large cast iron pan or roasting tray. Add the potatoes, pumpkin, turmeric and 2 tablespoons of olive oil. Season with salt and pepper and mix well. Place into the oven to roast until the vegetables are soft and caramelised.
2
Meanwhile, season the lamb with a generous sprinkling of salt. Set aside and allow the meat to come down to room temperature.
3
Make the tahini sauce by combining all ingredients in a small bowl until smooth and creamy, adding a little more water if the sauce is too thick. Set aside.
4
Combine the tamari and rice vinegar together in a small bowl and set aside.
5
When the roast vegetables have 7 minutes left, add the broccolini to the tray (alternatively place onto another tray if it doesn’t fit). Season with a little more olive oil, salt and pepper. Place the tray back into the oven until the broccolini is golden and crispy.
6
Heat the remaining olive oil in a large non stick pan over a high heat. Once the oil is hot, add the lamb fillets to the pan, turning down the heat ever so slightly. Cook for approximately 3 minutes on each side. Next, add the butter to the pan along with the tamari and rice vinegar. Base the lamb in the sauce as it reduces for a further minute.
7
Remove the lamb from the pan and place onto a large piece of aluminium foil. Pour over the remaining pan juices and wrap tightly. Allow the meat to rest for 4 minutes.
8
Unwrap the lamb fillets and place onto a board, ensuring you reserve the sauce. Slice the lamb into 1cm thick strips and sprinkle over the sumac.
9
Serve some lamb and roasted vegetales onto each plate, spooning over the pan juices. Finish with a generous drizzle of tahini sauce and some fresh mint.