Warm Sumac Crusted Lamb Salad with Roasted Tomatoes & Pine Nuts

This lamb salad is a recipe I have been playing with for many years to get the exact flavour I wanted. Finally, I am happy with it. I have bad memories of many years ago making this with lamb neck fillet for guests (bad idea, too chewy) and spinach (only works if a hot dish). But this combo it lovely as a warm salad and is very simple flavours. 

Lamb fillet is not cheap, I know - but I figure, I'd rather have lamb only twice a year and have a decent piece. The dish is very easy to put together too, as it wants to be served warm, so there is no rush on timings. Which is great for when you have guests as you can prep it before they arrive. It looks and tastes rather impressive!

Ingredients:            (serves 2)

2 small (or 1 large) lamb fillets, trimmed.
1 tbsp. sumac powder
2 tbsp. olive oil
1 tbsp. butter
1 clove garlic, crushed
10 baby potatoes, quartered 
100g green beans, halved
sprig thyme, leaves only (or 1/4 tsp dried)
200g baby plum or cherry tomatoes
3 handfuls mixed baby leaf salad
30g pine nuts
2 tbsp. balsamic vinegar
Salt & Pepper

Method:

Set the oven to 180 C to pre heat. Boil or steam the potatoes and green beans (you can do them together) for about 13-15 mins or until tender. Strain and put into a large bowl. 

Put the tomatoes on a baking tray and use 1 tbsp. olive oil to gently coat. Sprinkle with the thyme, salt & pepper set to one side. Rub the sumac on the lamb fillets and season with salt & pepper.

Heat the other tbsp. oil in an ovenproof frying pan (*see note at the bottom) and fry on all sides to brown. Add the garlic and butter and baste the lamb in the buttery garlic for a couple of minutes. Put the lamb in the oven for approx. 20 minutes (depending on the size of the fillet). Put the tray of tomatoes in the oven at the same time.

Remove the lamb and tomatoes from the oven and leave to rest for 10 minutes. Then you can assemble the salad. 

Put the roasted tomatoes into the bowl of potatoes and green beans, reserving any roasting juices. Add the lettuce and pine nuts and toss well.

Pour some of the roasting lamb juices into a jug and add a tbsp. of the tomato juices. Slice the lamb. Add the balsamic vinegar to the jug of juice and whisk. Taste to test (it may need a little oil if the lamb was very lean).

Put a generous portion of the salad onto a place, top with the lamb slices and drizzle over the balsamic dressing. Enjoy!

  
*Note: If you only have frying pans with plastic handles, just put the fried lamb into a warmed oven proof dish. 

*Note: If you can't get sumac, the dish is still delicious without.