Sumac lamb cutlets with beetroot hummus

1.For beetroot hummus, process chickpeas, lemon juice, tahini, olive oil, garlic and 1 tbsp hot water until smooth, add beetroot, process until smooth and season to taste.

2.Heat a barbecue or char-grill pan to medium-high. Scatter lamb with sumac and lemon rind, season to taste and drizzle with a little olive oil. Grill, turning occasionally, until cooked to your liking (3-4 minutes for medium-rare). Transfer to a plate, drizzle with lemon juice and stand to rest (5 minutes).

3.Meanwhile combine mint, rocket and onion in a bowl and season to taste.

4.Divide lamb cutlets among plates and scatter with herb salad. Add extra-virgin olive oil to resting juices from lamb, then spoon over lamb and salad and serve with pickled chillies and beetroot hummus.