Sumac chilli lamb salad

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

  • 45 mins cooking
  • Serves 4
  • Print


Sumac chilli lamb salad
  • 1 red onion (300g), cut into wedges
  • 2 red capsicums (400g), cut into strips
  • 400 gram dutch (baby) carrots, trimmed, unpeeled
  • 3 finger eggplants (480g), sliced lengthways
  • 1/4 cup (60ml) olive oil
  • 860 gram lamb backstraps, trimmed
  • 1 tablespoon olive oil, extra
  • 2 tablespoon sumac
  • 1 teaspoon dried chilli flakes
  • 100 gram baby rocket
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon extra virgin olive oil
White bean purée
  • 800 gram canned cannellini beans, drained, rinsed
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) lemon juice
  • 1/3 cup (80ml) olive oil


Sumac chilli lamb salad
  • 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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