Quick & Easy

Sumac chilli lamb salad

Spice-rubbed lamb salad with roast capsicum, red onion and dutch carrots.
sumac chilli lamb


White bean purée


1.Preheat oven to 180°C/350°F. Line a large roasting tray with baking paper.
2.Place vegetables on tray, drizzle with olive oil and season; toss to combine. Roast for 30 minutes or until tender.
3.Meanwhile, rub lamb with extra olive oil then roll in sumac and chilli. Cook lamb on heated grill plate (or barbecue) over medium-high heat, turning occasionally, for 4 minutes, for medium rare or until cooked to your liking. Cover with foil; rest for 5 minutes.
4.Meanwhile, make white bean purée. Process ingredients until smooth, adding a little water if necessary, until mixture reaches a dipping consistency. Season to taste.
5.Add rocket to vegetables, drizzle with juice and extra virgin olive oil; toss to combine. Spoon half the bean puree among plates, top with vegetable mixture. Cut lamb into thin slices; place on salad, drizzle with remaining bean purée.

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