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Sumac lamb with cauliflower fritters
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute meal: Succulent lamb chops paired with aromatic fritters for a perfect midweek dinner.
Ingredients:
  • 187.50 ml plain flour
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 62.50 ml finely chopped fresh coriander leaves
  • 1 egg, lightly beaten
  • 1/2 medium cauliflower, finely chopped (see note)
  • Olive oil cooking spray
  • 800g lamb chop
  • 1 tsp sumac
  • Olive oil, for shallow frying
  • 250.00 ml Greek-style yoghurt
  • Baby rocket, to serve
  • Cherry tomatoes, to serve
Instructions:
  • Mix flour, cumin, turmeric, and half of the coriander in a bowl. In a separate jug, whisk together the egg and ¾ cup cold water. Slowly whisk the egg mixture into the flour mixture until smooth. Season with salt and pepper, then fold in the cauliflower.
  • Prepare a frying pan by giving it a light coating of oil spray. Heat it over medium-high heat. Coat the lamb with sumac, salt, and pepper. Cook the lamb for 3 to 4 minutes on each side for medium doneness or until it reaches your preferred level of doneness. Then, move the lamb to a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • Heat a large, deep frying pan with oil until it reaches 1cm up the side of the pan. Spoon 1 level tablespoon of batter into the pan and repeat 3 more times. Cook the fritters for 2 to 3 minutes on each side until they are golden and cooked through. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with the rest of the batter.
  • Mix yoghurt and the rest of the coriander in a small bowl. Serve the lamb with fritters, yoghurt, rocket, and tomatoes.

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