Name: Sumac chilli lamb salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red onion (300g), cut into wedges; 2 red capsicums (400g), cut into strips; 400 gram dutch (baby) carrots, trimmed, unpeeled; 3 finger eggplants (480g), sliced lengthways; 1/4 cup (60ml) olive oil; 860 gram lamb backstraps, trimmed; 1 tablespoon olive oil, extra; 2 tablespoon sumac; 1 teaspoon dried chilli flakes; 100 gram baby rocket; 1/4 cup (60ml) lemon juice; 2 tablespoon extra virgin olive oil; White bean purée; 800 gram canned cannellini beans, drained, rinsed; 1 clove garlic, crushed; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) olive oil

Ingredients

1 red onion (300g), cut into wedges

2 red capsicums (400g), cut into strips

400 gram dutch (baby) carrots, trimmed, unpeeled

3 finger eggplants (480g), sliced lengthways

1/4 cup (60ml) olive oil

860 gram lamb backstraps, trimmed

1 tablespoon olive oil, extra

2 tablespoon sumac

1 teaspoon dried chilli flakes

100 gram baby rocket

1/4 cup (60ml) lemon juice

2 tablespoon extra virgin olive oil

White bean purée

800 gram canned cannellini beans, drained, rinsed

1 clove garlic, crushed

1/4 cup (60ml) lemon juice

1/3 cup (80ml) olive oil

Method

1.Preheat oven to 180°C/350°F. Line a large roasting tray with baking paper.

2.Place vegetables on tray, drizzle with olive oil and season; toss to combine. Roast for 30 minutes or until tender.

3.Meanwhile, rub lamb with extra olive oil then roll in sumac and chilli. Cook lamb on heated grill plate (or barbecue) over medium-high heat, turning occasionally, for 4 minutes, for medium rare or until cooked to your liking. Cover with foil; rest for 5 minutes.

4.Meanwhile, make white bean purée. Process ingredients until smooth, adding a little water if necessary, until mixture reaches a dipping consistency. Season to taste.

5.Add rocket to vegetables, drizzle with juice and extra virgin olive oil; toss to combine. Spoon half the bean puree among plates, top with vegetable mixture. Cut lamb into thin slices; place on salad, drizzle with remaining bean purée.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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