lamb cutlets w sumac + sweet potato cous cous

So you’re staying with friends for the Easter long weekend. Obviously you turn up with some booze, but what is a nice “thanks for having me” gift that you can haul in the car that won’t melt in the boot?

Why not a lovely little jar of spice?

Mim put me on to ‘the Spice Shop’ – Gewurzhaus Herb & Spice Merchants in the Strand Arcade, a couple of years ago. They have a huge range of beautiful spices, herbs and good things such as; ‘Hot cross bun spice’, ‘Easter bun tea’, ‘Chocolate ginger sugar’ and even some ‘Aussie meat pie spice’!

The Strand holds a special place in my heart. For as long as I can remember I went there on shopping trips with Mim when she was in Sydney, from the farm. We’d religiously go to The Nut Shop where we would buy Pa his favourite cobba’s and licorice all sorts. Pa had THE biggest sweet tooth. Mim’s favourite were always the Vienna almonds.

It’s funny though. I can’t remember what I used to pick for myself. I think just the excitement of being in the beautiful surrounds of the arcade and being in the company of Mim was enough for me.

This lamb cutlet recipe below was inspired by my lovely little jar of Sumac that was given to me as a gift from Mim last Christmas.

It’s so quick and easy to make, the recipe can be doubled to feed a crowd and it’s the perfect excuse for introducing a bit of spice to your life.

Give it a go.

Pictured below is the Strand Arcade. The perfect place to go for a coffee and a stroll through the gorgeous specialty stores.

lamb cutlets w sumac + sweet potato cous cous (serves 2 adults)

lamb cutlets w sumac

6-8 lamb cutlets (depending on their size)
2 teaspoons of sumac
2 tablespoons of olive oil
Salt and freshly cracked pepper
Fresh coriander, for serving
2 tablespoons of natural yoghurt
Juice of 1/2 a lemon

  • In a small bowl, mix the yoghurt, lemon juice, salt and pepper and set aside.
  • Sprinkle the cutlets with the sumac, salt, pepper and olive oil. Leave in the fridge to marinade for 30 minutes (if you have time), otherwise, simply grill on the barbie or in a skillet on a medium – high heat for a few minutes each side until cooked.
  • Serve the cutlets with the yoghurt, fresh coriander leaves and the sweet potato cous cous. Sprinkle a tiny bit of sumac over the yoghurt too to give it that little extra touch.

sweet potato cous cous (serves 2 adults)

1/2 a sweet potato, peeled and chopped in to small chunks
1/2 a cup of cous cous
A handful of baby spinach leaves
A handful of chickpeas, from a tin
1/2 a Lebanese cucumber, sliced, with the skin on (I like the crunch in this salad)
8 cherry tomatoes, halved
1/4 of a Spanish onion, finely sliced
50 grams of feta, crumbled
Fresh coriander for serving

simple salad dressing

Juice of 1/2 a lemon
Salt and freshly cracked pepper
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
1 garlic clove, crushed
1 teaspoon of castor sugar
1 teaspoon of Dijon mustard

  • In a large roasting tray lined with baking paper, roast the sweet potato with some olive oil, salt and pepper for approximately 45 minutes or until cooked. (Shake the sweet potato in the tray mid way through cooking so that it cooks evenly).
  • Cook the cous cous according to the packet instructions. (I use even amounts of cous cous to boiling water and pop a plate over the bowl to let the cous cous cook. I add a knob of butter, dash of olive oil, salt and pepper and fluff it up with a fork once cooked). 
  • Throw the spinach, chickpeas, cucumber, tomatoes, onion in a bowl.
  • Add the hot pumpkin and cous cous, and pour the dressing on top. Mix. Finish by crumbling the feta over the top and adding the coriander leaves.

Lo’s tips

  • The sweet potato can be roasted and popped in the fridge the day before to make things easier if cooking for a crowd. Simply zap it in the microwave to warm through before serving.
  • You can substitute the lamb cutlets with lamb backstrap too.

 

If you make this recipe, send me a pic here as I would love to share it on the blog. xx

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