Ingredients
Method
1.Cook beans in a large saucepan of boiling water for 1 minute. Add peas and snow peas and return to the boil. Simmer for 1 minute or until snow peas are bright green and tender. Refresh under cold running water; drain. Transfer to a large bowl.
2.Toss rocket and half the preserved lemon rind into bean mixture and season to taste. Combine yoghurt and remaining rind in a small bowl.
3.Lightly spray a heated large non-stick frying pan with oil. Stir cumin seeds over high heat, for 30 seconds or until fragrant. Transfer seeds to a small bowl.
4.Remove excess fat from lamb. Sprinkle sumac evenly over lamb; season. Cook lamb in same frying pan, over medium high, for 2 minutes each side or until cooked to your liking. Remove from heat; cover to keep warm.
5.Toss cumin seeds into pea salad. Serve lamb with salad and yoghurt mixture. Accompany with lemon cheeks, if you like.
You can use a lamb backstrap instead of cutlets. Cook for 3-4 minutes each side and then slice thickly. If fresh broad beans are in season, you can use them instead of frozen ones.
Note
