Name: Sumac lamb racks with pumpkin and sesame salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 3 small garlic cloves, finely grated; 1 tsp sumac; 1 tsp ground allspice; 80 ml (⅓ cup) olive oil, plus extra for drizzling; 4 lamb racks, each with 3 cutlets, at room temperature; 1 small butternut pumpkin (about 1.2kg), peeled and cut into 3cm pieces; ½ red onion, thinly sliced; ½ cup (loosely packed) flat-leaf parsley; ½ cup (loosely packed) mint; Toasted sesame seeds, Persian feta and lemon wedges, to serve; Pomegranate dressing; ½ garlic clove, finely grated; 60 ml (¼ cup) extra-virgin olive oil; 1½ tbsp lemon juice; 2 tsp pomegranate molasses

Leftover roasted pumpkin makes this salad even speedier – if you’re roasting pumpkin, do double and the next day this salad is halfway there.

Ingredients

3 small garlic cloves, finely grated

1 tsp sumac

1 tsp ground allspice

80 ml (⅓ cup) olive oil, plus extra for drizzling

4 lamb racks, each with 3 cutlets, at room temperature

1 small butternut pumpkin (about 1.2kg), peeled and cut into 3cm pieces

½ red onion, thinly sliced

½ cup (loosely packed) flat-leaf parsley

½ cup (loosely packed) mint

Toasted sesame seeds, Persian feta and lemon wedges, to serve

Pomegranate dressing

½ garlic clove, finely grated

60 ml (¼ cup) extra-virgin olive oil

1½ tbsp lemon juice

2 tsp pomegranate molasses

Method

1.Preheat oven to 220°C. Combine garlic, spices and half the olive oil in a large bowl. Massage into lamb (1-2 minutes) and leave a few minutes.

2.Spread pumpkin on a baking tray, drizzle with olive oil and roast, turning occasionally, until caramelised (15-20 minutes). Cool briefly.

3.Meanwhile, heat remaining olive oil in a large ovenproof frying pan over medium-high heat, add lamb racks and brown well all over (4-5 minutes). Transfer to oven and roast until cooked to your liking (8-10 minutes for medium-rare), then rest for 5 minutes.

4.For pomegranate dressing, whisk ingredients together in a bowl and season to taste.

5.Gently toss pumpkin with onion, herbs and sesame seeds, crumble in the feta, drizzle with dressing and serve with lamb and lemon wedges.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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