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Sumac lamb with carrot rosti
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 60ml olive oil
  • 1 onion, finely chopped
  • 3-4 large carrots, peeled, coarsely grated (to give 4 cups grated carrot)
  • 150ml vegetable liquid stock
  • 3 eggs, beaten
  • 60g cheddar cheese
  • 40.00 gm creme fraiche or light sour cream
  • 40.00 ml chopped coriander leaves, plus extra leaves to garnish
  • 12 French-trimmed lamb cutlets
  • 60.00 ml sumac (see note)
  • Lemon wedges, to serve
Instructions:
  • 1. Preheat the oven to 180°C. 2. Heat 2 tablespoons of oil in a frypan over medium heat. 3. Sauté the onion for 2-3 minutes until softened. 4. Cook the carrot for 15 minutes until completely dry, stirring occasionally. 5. Pour in the stock and simmer for 2-3 minutes until liquid is absorbed completely.
  • Transfer the mixture to a bowl and let it cool briefly. Then, mix in the eggs, cheese, creme fraiche, and coriander. Spread the mixture evenly in a greased 30cm x 20cm baking dish or a 28cm ovenproof frypan, pressing it down firmly. Bake for 20 minutes until the mixture is set and the top is golden brown.
  • Season the lamb generously with sumac. Heat the remaining oil in a chargrill or large frypan over medium-high heat. Cook the lamb cutlets in batches for 2-3 minutes on each side until they are browned but still slightly pink in the middle.
  • Serve the lamb alongside the rosti wedges, garnished with fresh coriander and a squeeze of lemon.

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