ZA’ATAR-CRUSTED LAMB FILLET WITH SKORDALIA

SERVES 4

Tabouleh makes a super-refreshing accompaniment. The skordalia is great with seafood, and I love it on a slice of sourdough.

3 tablespoons za’atar (see notes)

1 tablespoon sumac (see notes)

125 ml (4 fl oz/½ cup) olive oil

4 lamb backstraps, trimmed

sea salt and freshly ground black pepper

SKORDALIA

3 garlic bulbs

800 g (1 lb 12 oz) all-purpose potatoes (eg desiree), peeled, cut into 3 cm (1¼ inch) dice

3 tablespoons almond meal

1 tablespoon boiling water

75 ml (2¼ fl oz) good-quality olive oil

juice of ½ lemon

sea salt and freshly ground white pepper

Combine the za’atar, sumac and the oil and mix to a paste. Place the lamb in a bowl, add the paste and toss to coat. Cover and refrigerate for at least 1 hour.

Preheat the oven to 150°C (300°F/Gas 2).

For the skordalia, wrap the garlic bulbs separately in foil and roast for 20–30 minutes or until the garlic is very soft. Cut each bulb in half crossways and squeeze out the garlic into a bowl, then mash with a fork until puréed.

Steam the potato until very tender and pass through a mouli or ricer into a large bowl. Stir in the roasted garlic purée, almond meal and boiling water. Slowly add the olive oil in a stream until incorporated. Add the lemon juice and season to taste.

Remove the lamb from the fridge and bring to room temperature. Season well, then pan-fry or chargrill over medium–high heat for 5–8 minutes or until preferred doneness. Remove from the pan and rest for 5–10 minutes before serving.

NOTES: Za’atar is a Middle Eastern herb and spice mix consisting mainly of dried oregano, salt and sesame seeds. It’s great in crusts and marinades and fantastic with yoghurt as a dip for bread. Sumac is a red berry that, when ground, has a pleasing citrus lemony sour taste. It also adds great colour.