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Sumac Lamb Chops

By Anna Lisle

  • 4 servings
  • Prep - 30 mins
    Cooking - 25 mins
  • Total - 55 mins

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.  

Servings: 4
Preparation: 30 mins
Cooking: 25 mins

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.