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Sumac pistachio lamb with tahini mash
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate traditional meat and vegetables with a twist of Middle Eastern flavors like tahini, sumac, and honey.
Ingredients:
  • 750g red rascal potatoes, peeled, chopped
  • 84.98 gm milk, warmed (see notes)
  • 36.00 gm tahini
  • 30g butter
  • 2 tsp sumac
  • 82.50 ml pistachio kernels, finely chopped
  • 8 lamb loin chops, trimmed
  • 18.20 gm extra virgin olive oil
  • 1 bunch dutch (baby) carrots, trimmed, peeled
  • 300g green beans, trimmed
  • 1/2 tsp cumin seeds
  • 1/2 tsp cracked black pepper
  • 28.60 gm honey
Instructions:
  • Add the potato to a spacious saucepan and cover it with cold water. Bring it to a boil over high heat and let it cook for about 15 minutes until tender. Drain the potato and mash it in a bowl. Mix in milk, tahini, and half of the butter. Season with salt and pepper, and mash until well combined. Keep it covered to maintain warmth.
  • Combine tangy sumac and crunchy pistachios on a plate, then press the lamb into the pistachio mixture to coat evenly.
  • In a large frying pan over medium heat, heat oil. Sear lamb for 3 minutes on each side for a medium doneness, or to your preference. Transfer to a plate, loosely cover with foil, and let it rest for 5 minutes.
  • Boil carrot in a large saucepan until just tender, for about 5 minutes. Add beans in the last minute of cooking. Transfer the carrot and beans to a hot frying pan using a slotted spoon.
  • In a pan, combine the remaining butter, cumin seeds, and pepper. Cook and stir for 1 minute until the butter melts and the mixture is fragrant. Add honey and cook for 1 to 2 minutes, shaking the pan, until the vegetables are coated in the honey mixture. Serve the lamb with mashed potatoes and vegetables.

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