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Serves
US | Metric
Ingredients
For the lamb;
  • 2 lamb steaks
  • 1 tbsp sumac seasoning
  • 1 tbsp olive oil
  • 100 g baby leaf spinach
For the potato slices;
  • 325 g Maris Piper potatoes
  • 2 tbsps olive oil
  • 1 pinch of salt & pepper
  • 1 tsp sumac seasoning
For the hummus;
  • 400 g chickpeas, drained and rinsed
  • 1 clove of garlic
  • 1 tbsp lemon juice
  • 90 g tahini
  • 50 ml rapeseed oil
Sumac Lamb with Hummus and Crispy Potato Slices Sumac Lamb with Hummus and Crispy Potato Slices

Sumac Lamb with Hummus and Crispy Potato Slices

Prep 15 minutes
Total 45 minutes
  • Preheat the oven to 200 degrees (fan)
  • Start by slicing the potatoes into 2 cm thick slices (skin-on), then add them to a baking tray
  • Coat the potato slices with the oil then sprinkle with the sumac, salt and pepper. Pop them into the oven for 30 mins, checking halfway and turning them over
  • In a food processor/blender, add all of the hummus ingredients and blend. Keep the blender going for 2-3 minutes, more than you think you’ll need. You want it to be creamy and silky. Add a tbsp or 2 of water if it needs loosening a little bit
  • This will make 6 portions. Remove two portions and put to one side for serving later. The remaining 4 portions can be put in a pot and refrigerated
  • Now, for the lamb. Remove from the packaging and season with the sumac, a touch of salt and some black pepper.
  • Heat the remaining oil in a pan to a medium heat, then when hot, add in the lamb steaks. After 3-4 minutes, check for a nice colouring then turn over to cook the other side for the same time. Reduce the heat of the pan down and leave for a few more minutes
  • Whilst the lamb is cooking, boil the kettle and add your spinach to a colander in the sink. Pour the boiling water over the spinach allowing it to wilt
  • Remove the lamb from the pan and leave to rest on a chopping board for 5 mins
  • Take the potato slices out of the oven and now, everything should be ready to serve
  • Add a portion of hummus to each plate and evenly add the spinach to the side of the hummus, on each plate
  • Top the spinach with the crispy sliced potatoes
  • Slice the lamb into 5 (it should be a light pink in the middle) and lay across the hummus
  • Serve and enjoy!
Sumac Lamb with Hummus and Crispy Potato Slices Sumac Lamb with Hummus and Crispy Potato Slices

Sumac Lamb with Hummus and Crispy Potato Slices

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the lamb;
  • 2 lamb steaks
  • 1 tbsp sumac seasoning
  • 1 tbsp olive oil
  • 100 g baby leaf spinach
For the potato slices;
  • 325 g Maris Piper potatoes
  • 2 tbsps olive oil
  • 1 pinch of salt & pepper
  • 1 tsp sumac seasoning
For the hummus;
  • 400 g chickpeas, drained and rinsed
  • 1 clove of garlic
  • 1 tbsp lemon juice
  • 90 g tahini
  • 50 ml rapeseed oil

  • Preheat the oven to 200 degrees (fan)
  • Start by slicing the potatoes into 2 cm thick slices (skin-on), then add them to a baking tray
  • Coat the potato slices with the oil then sprinkle with the sumac, salt and pepper. Pop them into the oven for 30 mins, checking halfway and turning them over
  • In a food processor/blender, add all of the hummus ingredients and blend. Keep the blender going for 2-3 minutes, more than you think you’ll need. You want it to be creamy and silky. Add a tbsp or 2 of water if it needs loosening a little bit
  • This will make 6 portions. Remove two portions and put to one side for serving later. The remaining 4 portions can be put in a pot and refrigerated
  • Now, for the lamb. Remove from the packaging and season with the sumac, a touch of salt and some black pepper.
  • Heat the remaining oil in a pan to a medium heat, then when hot, add in the lamb steaks. After 3-4 minutes, check for a nice colouring then turn over to cook the other side for the same time. Reduce the heat of the pan down and leave for a few more minutes
  • Whilst the lamb is cooking, boil the kettle and add your spinach to a colander in the sink. Pour the boiling water over the spinach allowing it to wilt
  • Remove the lamb from the pan and leave to rest on a chopping board for 5 mins
  • Take the potato slices out of the oven and now, everything should be ready to serve
  • Add a portion of hummus to each plate and evenly add the spinach to the side of the hummus, on each plate
  • Top the spinach with the crispy sliced potatoes
  • Slice the lamb into 5 (it should be a light pink in the middle) and lay across the hummus
  • Serve and enjoy!