PREPARATION TIME: 15 MINUTES (PLUS 15 MINUTES STANDING TIME AND OVERNIGHT HANGING FOR LABNEH)

COOKING TIME: 20 MINUTES

SERVES: 4

SUMAC-SPICED LAMB WITH MULTICOLOURED BEANS AND MINT

You can’t get more Aussie than lamb cooked on the barbie. Well, maybe you can, but we’ve already covered the shrimp, or should I say prawns! The sumac gives the lamb a bit of a kick and the mint and bean salad adds freshness. The labneh needs to be made the day before, but it’s definitely worth the wait.

140 g (5 oz) Greek-style yoghurt

2 x 250 g (9 oz) lamb backstraps, trimmed

60 ml (2 fl oz/¼ cup) olive oil

2 tablespoons sumac (see note)

1 tablespoon sea salt flakes

80 g (2¾ oz/½ cup) fresh peas, podded

175 g (6 oz/1 cup) fresh broad (fava) beans, podded

2 x 400 g (14 oz) tins white beans, drained and rinsed

1 cup firmly packed mint leaves

chargrilled flatbread, to serve

DRESSING

2 tablespoons dijon mustard

2 tablespoons semillon verjuice

2 tablespoons caster (superfine) sugar

2 tablespoons finely chopped chervil

60 ml (2 fl oz/¼ cup) extra virgin olive oil

Place the yoghurt in a clean tea towel or double layer of muslin (cheesecloth). Tie the ends together and hang over a bowl, overnight, to drain off the moisture. Discard the liquid and refrigerate until needed.

Place the lamb on a plate and rub with 1 tablespoon of the oil. Combine the sumac and sea salt flakes in a small bowl and sprinkle liberally over the lamb, turning the lamb to coat. Leave to stand for 15 minutes at room temperature.

To make the dressing, place the mustard, verjuice, sugar and chervil in a bowl. While whisking, gradually add the oil until combined. Season to taste and set aside until needed.

Cook the peas and broad beans in separate saucepans of salted boiling water for 2 minutes or until tender. Drain and refresh in iced water. Peel the skins from the broad beans and discard. Reserve the broad beans in a small bowl with the peas.

Heat a large heavy-based frying pan over high heat. Add the lamb and cook, turning frequently, for 5–6 minutes for medium-rare or until cooked to your liking. Rest for 5 minutes before slicing to serve.

Combine the white beans, peas, broad beans, mint and half the dressing in a large bowl. Season to taste and toss to combine. Divide the salad among plates, top with the sliced lamb and drizzle with the remaining dressing. Serve with labneh and flatbread on the side.

NOTE

∎   Sumac is a reddish-brown, sour, ground Middle Eastern spice available from supermarkets.