Ingredients
- 2 teaspoons sumac.
- 2 tablespoons extra virgin olive oil.
- 8 lamb cutlets, French trimmed.
- sea salt.
- freshly ground black pepper.
Buckwheat salad
- 200 g (7 oz) raw buckwheat, washed and rinsed.
- 750 ml ( 1/4 pt) water.
- 3 tablespoons extra virgin olive oil.
- 2 tablespoons sherry vinegar (or red wine vinegar).
- 1/2 bunch mint, roughly chopped.
- 1/2 bunch flat leaf parsley, roughly chopped.
- 1/2 bunch dill fronds, roughly chopped.
- 100 g (3 1/2 oz) feta, crumbled.
- seeds (arils) from 1 pomegranate, to serve.
- handful of toasted buckwheat (optional), to serve.
Directions
- 1. Place sumac and olive oil in a bowl. Add lamb and massage the oil mix into the meat. Allow to marinate for at least 15–20 minutes or preferably up to 2 hours.
2. Place buckwheat and water in a saucepan and bring to the boil. Reduce heat, cover and cook until al dente, about 20–25 minutes. Set aside to cool.
3. Whisk together olive oil and vinegar in a large bowl. Add cooled buckwheat, herbs, feta and half the pomegranate arils. Toss to combine. Set aside.
4. Heat a large char-grill or barbecue to a medium-high temperature and cook lamb, turning occasionally, until charred, about 8–10 minutes. Season, cover loosely with foil and set aside to rest, about 5 minutes.
5. Divide salad between bowls, top with 2 lamb chops per person, scatter with remaining pomegranate arils. If you like, scatter with toasted buckwheat for extra crunch.
This Middle Eastern-style dish from Anna Lisle's Whole Food Bowl Food cookbook will transform the way you cook lamb chops! Adding a dash of sumac to the chops intensifies the flavour of the meat.
Ingredients
- 2 teaspoons sumac.
- 2 tablespoons extra virgin olive oil.
- 8 lamb cutlets, French trimmed.
- sea salt.
- freshly ground black pepper.
Buckwheat salad
- 200 g (7 oz) raw buckwheat, washed and rinsed.
- 750 ml ( 1/4 pt) water.
- 3 tablespoons extra virgin olive oil.
- 2 tablespoons sherry vinegar (or red wine vinegar).
- 1/2 bunch mint, roughly chopped.
- 1/2 bunch flat leaf parsley, roughly chopped.
- 1/2 bunch dill fronds, roughly chopped.
- 100 g (3 1/2 oz) feta, crumbled.
- seeds (arils) from 1 pomegranate, to serve.
- handful of toasted buckwheat (optional), to serve.
Directions
- 1. Place sumac and olive oil in a bowl. Add lamb and massage the oil mix into the meat. Allow to marinate for at least 15–20 minutes or preferably up to 2 hours.
2. Place buckwheat and water in a saucepan and bring to the boil. Reduce heat, cover and cook until al dente, about 20–25 minutes. Set aside to cool.
3. Whisk together olive oil and vinegar in a large bowl. Add cooled buckwheat, herbs, feta and half the pomegranate arils. Toss to combine. Set aside.
4. Heat a large char-grill or barbecue to a medium-high temperature and cook lamb, turning occasionally, until charred, about 8–10 minutes. Season, cover loosely with foil and set aside to rest, about 5 minutes.
5. Divide salad between bowls, top with 2 lamb chops per person, scatter with remaining pomegranate arils. If you like, scatter with toasted buckwheat for extra crunch.