2 garlic cloves
2 tablespoons olive oil
3 bunches heirloom baby carrots (about 6 baby carrots eachor 4regular cut into sticks
2 tablespoons molasses
110 g (4 oz/1 cup) dukkah
12 × French trimmed lamb cutlets
salt and freshly ground black pepper
1 200 g tub of hummus
30 g (1 oz/1/2 cup) roughly chopped mixed flat-leaf (Italian) parsley and mint
60 g (2 oz/1/4 cup) plain yoghurt
1. Preheat the oven to 180°C (350°F).
2. In a mortar and pestle, pound the garlic with a pinch of salt into a smooth paste, then add the oil. Toss the carrots with the garlic oil in a bowl.
3. Line a baking tray with baking paper and then place the carrots in a single layer and roast in the oven for 20 minutes until tender. Remove from the oven and drizzle over the molasses and sprinkle with a good pinch of dukkah. Return to the oven to roast for a further 5 minutes.
4. Meanwhile, heat a large non stick frying pan over medium heat no oil needed. Season the lamb cutlets with salt and pepper and cook for about 3–4 minutes, on each side, for medium. Once cooked to your liking, remove from the pan onto a paper towel lined plate to soak up any juices and fat. Using a butter knife to smear each cutlet with hummus and then dip it into the remaining dukkah ensuring that they are well coated.
5. Remove the carrots from the oven and transfer to a bowl. Toss with the sumac and the chopped herbs. Any left-over hummus can be smeared onto a serving plate with the carrots arranged on top and then dolloped with yoghurt and sprinkled with any left-over herbs. Finally arrange the dukkah lamb cutlets on top.
Wine Match: The Islander Reserve Bark Hut Road Shiraz Cabernet Franc 2014, Springs Road Cabernet Sauvignon 2017