Currant-Studded Lamb Rump and Hummus

Nutrition per serve

Ingredients

• 20g dried currants
• 5g ground sumac
• 1pcs zucchini
• 300g lamb rump
• 4pcs pita breads
• 50g baby spinach leaves
• 100g hummus
• 1pcs boiling water
• 15ml honey
• 23ml olive oil
• 10ml red or white wine vinegar

Method

1. Step 1 — Soak currants
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Put the currants in a heatproof bowl, cover with boiling water and soak for 5 mins. Drain. Combine the currants, most of the sumac (see Did you know?), 1 tbs honey and 2 tbs water in a bowl. Season with salt and pepper.
2. Step 2 — Roast zucchini
   While the currants are soaking, cut the zucchini into 4cm-thick rounds. Put the zucchini on a lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Roast on the lower oven shelf for 25-30 mins until golden and tender. Cool slightly.
3. Step 3 — Roast lamb
   Meanwhile, drizzle the lamb with 2 tsp olive oil. Season with salt and pepper. Heat a medium frypan over high heat until hot. Cook the lamb, turning regularly, for 4 mins or until browned. Transfer to remaining lined tray and spoon over the currant mixture. Roast on the upper shelf for 10-13 mins for medium-rare, or until cooked to your liking. Remove from oven and rest for 8 mins.
4. Step 4 — Warm pita
   While the lamb is resting, enclose 2 pita* in foil. Put in the oven for 8 mins or until warmed through. Combine 2 tsp olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the zucchini and spinach and toss to coat.
5. Step 5 — Serve up
   Thinly slice the lamb. Spread a platter with the hummus and top with the lamb and currants. Add the zucchini salad and scatter over the remaining sumac. Pop the platter on the table with the pita for everyone to help themselves. Enjoy!
6. Step 6 — Did you know?
   Sumac is made from the dried and ground berries of the wild sumac flower. It is tangy, smoky, earthy and slightly sour. Sumac is an essential spice in Middle Eastern cooking.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat, Sesamsamen