For a lamb recipe you’ll want to try again and again, give this tasty sumac lamb and roasted onions dish a go and you’ll love all the flavour.
Sumac is a flower that grows in East Asia, Africa and North America and has a really lovely tangy and citrusy taste that really flavours this lamb dish. This dish uses lamb neck fillets, which are actually a really underused cut of meat and are relatively inexpensive to buy. When roasted, the meat is really tender and rich and the sumac flavours complement it perfectly.
Making your own houmous is much easier than you’d think too – we’ve added coriander, garlic, tahini and lemon juice to add extra flavour to the dip.
- 400g (14oz) lamb neck fillets, seasoned
- 2 medium red onions, cut into wedges
- 2-3tbsp sumac
- salad and lemon wedges, to serve
- for the houmous
- 1tsp coriander seeds, roughly crushed
- 400g (14oz) can good-quality chickpeas, drained and rinsed
- 1-2 garlic cloves, crushed
- 1½tbsp tahini
- 5tbsp mild oil, such as rapeseed
- good squeeze lemon juice
For the lamb, heat the oven to 200C, 180C fan, 400F, gas 6. Heat some oil in a frying pan, add the lamb and brown on all sides. Place on a baking sheet lined with foil along with the onions and roast for 25 minutes. Sprinkle the sumac over.
For the houmous, blend the ingredients to a fine paste with 2tbsp cold water, and season. To serve, serve the sliced lamb and houmous with salad and lemon wedges, plus extra sumac on top.
Top Tip for making Sumac Lamb with Houmous and Roasted Red Onions
Choose the best neck of lamb – a great-value cut, and because the animal is young, you don't need to cook it long and slow, as it hasn't developed the sinewy texture and gamey flavour of mutton. It's pure meat, so you don't need a lot. WASTE LESS Tahini makes a delicious salad dressing with olive oil and lemon juice.