Izhiman Sumac lamb cutlets

You Got 20 Minutes To Cook This Exotic Yummy Dish ?

Sumac lamb cutlets with chickpeas and pumpkin.

Ingredients for 4 people:

  • 700g diced butternut pumpkin
  • 2 tablespoons olive oil
  • 2 sliced zucchini
  • 12 pieces of lamb cutlets
  • 2 teaspoons of Izhiman sumac
  • 2 teaspoons paprika
  • 2 tablespoons white wine vinegar
  • 1 teaspoon mustard
  • Chickpeas can (nearly 400g)
  • 100g baby rocket leaves
  • 100g marinated feta, crumbled
  • 1/2 cup yoghurt
  • 1 tablespoon lemon juice


  1. Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 2 tsp of the oil. Season with salt and pepper. Toss to combine. Bake, turning occasionally, for 20 mins or until golden brown and tender.
  2. In the meantime, preheat a chargrill on high. Brush zucchini with a little of the remaining oil.Cook for 1 minute on each side or until lightly charred.
  3. Combine the lamb cutlets,Izhiman sumac and half the paprika in a large bowl. Season with salt and pepper. Cook the lamb on the chargrill for 2 minutes each side or until cooked to your liking. Put them in a plate, cover with foil and set aside for 5 minutes to rest.
  4. Mix the vinegar, mustard and remaining oil in a jar. Combine the pumpkin, zucchini, chickpeas and rocket in a large bowl. Drizzle with dressing and toss to combine. Divide among serving plates and sprinkle with the feta.
  5. Combine the yoghurt, lemon juice and remaining paprika in a bowl. Serve salad with the cutlets and the yoghurt mixture.

Izhiman Sumac is now available at woolworths stores and Woolworths online: Click here...

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