KEY POINTS:
Serves 4
2 lamb scotch fillets or loins
2 Tbs sumac (a dried berry used in Middle Eastern recipes, sold ground from gourmet food stores)
Zest of one lemon
Sea salt and black pepper
Olive oil
6 apricots, halved
1 cup quinoa, rinsed and drained
4 slices peeled and finely sliced fresh ginger
Handful of Italian parsley, finely chopped
1. Place the lamb in a dish; combine the sumac with lemon zest, seasoning and 1 Tbs of olive oil. Massage into the lamb then leave to marinate for 30 minutes.
2. Preheat oven to 200C. Put the halved apricots in a baking dish and drizzle with 2 Tbs of olive oil, season with freshly ground black pepper and roast for 20 minutes, cool.
3. Bring a saucepan of salted water to a boil, add quinoa in a steady stream while stirring and cook for 15-20 minutes, until tender then drain. Fluff up with a fork and leave to cool.
4. Heat 1 Tbs of olive oil in a pan and cook the lamb for 5 minutes on each side, remove from pan and leave to rest, then slice.
5. Combine the quinoa with ginger and parsley, season. Plate with the apricots and sliced lamb, drizzling any left-over juices from the apricots over the salad.
