Serve lamb chops Middle-Eastern style, with this recipe for Sumac Lamb Chops With Buckwheat, Crumbled Feta and Pomegranate.
Not a fan of lamb? No problem. Select a different cut of meat or chicken and get cooking.
This recipe is from the cookbook Whole Food, Bowl Food by Anna Lisle (New Holland Publishers), $45.
Sumac Lamb Chops With Buckwheat, crumbled feta and pomegranate
Ingredients
2 teaspoons sumac
2 tablespoons extra virgin olive oil
8 lamb cutlets, French trimmed
Sea salt and freshly ground black pepper
Buckwheat salad
200 g (7 oz) raw buckwheat, washed and rinsed
750 ml (1 ¼ pt) water
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar (or red wine vinegar)
2 tablespoons pomegranate molasses
½ bunch mint, roughly chopped
½ bunch at leaf parsley, roughly chopped
½ bunch dill fronds, roughly chopped
100 g (3 ½ oz) feta, crumbled
Seeds (arils) from 1 pomegranate, to serve
Handful of toasted buckwheat (optional), to serve
Step 1
Place sumac and olive oil in a bowl. Add lamb and massage the oil mix into the meat. Allow to marinate for at least 15–20 minutes or preferably up to 2 hours.
Step 2
Place buckwheat and water in a saucepan and bring to the boil. Reduce heat, cover and cook until al dente, about 20–25 minutes. Set aside to cool.
Step 3
Whisk together olive oil, vinegar and pomegranate molasses in a large bowl. Add cooled buckwheat, herbs, feta and half the pomegranate arils. Toss to combine. Set aside.
Step 4
Heat a large char-grill pan or barbecue to a medium-high temperature and cook lamb, turning occasionally, until charred, about 8–10 minutes. Season, cover loosely with foil and set aside to rest, about 5 minutes.
Step 5
Divide salad between bowls, top with 2 lamb chops per person, scatter with remaining pomegranate arils. If you like, drizzle with a little extra pomegranate molasses and scatter with toasted buckwheat for extra crunch.