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Sumac lamb & ruby red grapefruit salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tantalize your tastebuds with this sweet, spicy, and tangy salad.
Ingredients:
  • 2 (about 480g) lamb eye of loin (backstraps)
  • 2 tsp sumac
  • 18.20 gm olive oil
  • 4 ruby red grapefruits, peeled, white pith removed
  • 36.40 gm extra virgin olive oil
  • 1.25 gm raw sugar
  • 1 bunch watercress, sprigs picked, washed, dried
  • 1 avocado, halved, stone removed, peeled, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 55g (1/3 cup) pistachio kernels, coarsely chopped
Instructions:
  • Season both sides of the lamb generously with the aromatic sumac spice. Heat up luscious olive oil in a spacious frying pan over medium-high heat. Sear the lamb for 4-5 minutes on each side for a perfect medium cook or adjust to your preference. Place the lamb on a plate and let it rest, allowing the flavors to meld.
  • Hold 1 grapefruit over a bowl and carefully cut along the white membrane to remove segments, letting any juice drip into the bowl. Place segments in a large bowl. Squeeze remaining juice from the membrane into a separate bowl, then discard membrane. Repeat with the rest of the grapefruit. Set aside 80ml (1/3 cup) of grapefruit juice. In a small bowl, whisk together extra virgin olive oil, sugar, and the reserved grapefruit juice. Season with salt and pepper to taste.
  • Thinly slice the lamb against the grain. Combine the lamb, watercress, avocado, and onion with the grapefruit segments. Toss gently to mix. Place the lamb mixture in serving bowls and drizzle with the dressing. Top with pistachios and serve right away.

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