Dinner #18: Sumac Crusted Lamb and Carrot Rosti

Sunday, March 15, 2009: This recipe came out of Delicious Magazine - another recurring theme I expect you'll see throughout the year. The Aussies definitely know what to do with their lamb and this recipe is no exception.



The lamb is simply coated with salt & sumac then cooked in olive oil. If you've never had sumac it's this great tart lemony taste. Combined with the salt it's amazing.

The carrot rosti was what originally attracted me to the page with this recipe. It's a combination of grated carrots, vegetable stock, eggs, creme fraiche, & cheddar cheese. You can get the recipe for both off taste.com.au.