Warm sumac lamb salad

With beetroot relish

Sumac lamb

600g lamb rump (room temperature)

1 Tbsp sumac

Salt

Baby spinach salad

8 gourmet potatoes

150g baby spinach leaves

1 punnet cherry tomatoes cut in half

Dressing

2 tsp runny honey

2 tsp white balsamic vinegar

1 tsp Dijon mustard

½ cup mayonnaise

Beetroot relish

400g beetroot peeled

1 onion diced

120g brown sugar

¼ cup white vinegar

1 tsp cumin

½ tsp ginger

2 tsp mild yellow curry powder

Salt

Cut potatoes into quarters and boil potatoes in salt water until soft. Drain and let cool. Heat a drizzle of oil in a pot on medium heat and sauté onions. Add cumin, ginger, curry powder, beetroot, sugar and vinegar and cook until tender, then blend. Pat lamb dry with paper towels and season with salt and coat with sumac. Heat a drizzle of oil in a fry pan on medium-high heat and cook lamb to medium rare or your preference, set aside and rest for 5 minutes. Combine potatoes, cherry tomatoes, baby spinach and dressing in a bowl and gently mix.          

Assemble

Place salad on plates, crumble over feta cheese, top with sliced lamp and beetroot relish

Recipe kindly supplied by

Terry Goldsmith
Buster Crabb
326 Dee Street, Invercargill
(03) 214 4214

Photo by
Alex Crackett