When I make desserts for friends and family, I rarely think about dietary requirements—those are reserved for my catering clients. At home, dessert is pure indulgence. But when it comes to meals, the story is different. I strive for balance, making sure that every dish nourishes as much as it delights. From the oils I choose to the sugars I use, even the cooking methods, I aim for health without sacrificing flavour.
That intention led me to this dish: wholesome, filling, and vibrant. I wanted something that would satisfy my craving for both taste and wellness, while giving my beloved Sumac spice the spotlight. Food, after all, is more than sustenance, it tells stories, carries memories, and creates moments we return to again and again.
For those unfamiliar, Sumac is a Middle Eastern spice made from deep red berries of the sumac tree. The berries are dried and ground into a coarse powder, prized for their tart, lemony flavour. It shines in dry rubs, marinades, dressings, or simply sprinkled over food before serving. Sumac pairs beautifully with vegetables, grilled meats, and fish.
In this recipe, I used sumac in the lamb marinade, in the salad dressing, and as a final sprinkle over the meat before serving. To round out its tartness, I added fresh mint—subtle, never overpowering—and a touch of honey to bring balance. It’s not exactly “sweet and sour,” but rather a harmony of flavours that play together gently.
I hope this dish brings joy to your table, and that you and your loved ones create fond memories around it, memories flavoured with sumac, mint, and the warmth of shared meals.
Sumac Lamb Chops, Butternut and Brussels Sprouts Salad Mix. Coleslaw, Mint and Sumac Salad Dressing
Equipment
- Frying Pan
- Baking Tray
- Bowls
Ingredients
Sumac Lamb Chops
- 500 g Lamb Chops
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
Marinate
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Olive oil
- 1 12 Teaspoons Sumac
- Salt and Pepper
- 2 Tablespoons Honey
- 1 Teaspoon Fresh Mint chopped
Coleslaw
- 1 -2 Medium Carrot
- 1 Baby Red Cabbage
- 1 Baby White Cabbage
- 1 4 Cup Plain Yoghurt
- 30 ml Mayonnaise
- Pinch of Salt
- ½ Teaspoon Lemon Juice
Butternut and Brussels Sprouts Salad
- 100 g Butternut peeled and sliced
- 80 g Brussel Sprouts
- 4 – 6 Small Raw Beetroot
- 2 Cups Baby Spinach
- Feta Cheese optional
- Handful Cherry Tomatoes
- 2 Tablespoons Olive Oil
- 30 g Butter
- Salt
Mint and Honey Sumac Salad Dressing
- 3 Tablespoons White Wine Vinegar
- 2 Tablespoon Grapeseed Oil
- 2 Tablespoons Honey
- 1 Teaspoon Sumac
- Salt and Pepper
- 11 2 Teaspoon Fresh Mint chopped
- 1 Spring Onion
Instructions
Marinated Lamb Chops
- Make the marinade: In a small shallow bowl, mix together the oil, soy sauce, honey, mint, sumac, salt, and pepper until well combined.
- Marinate the lamb: Place the lamb chops in a large resealable bag. Pour the marinade over them, making sure each chop is coated. Seal the bag and refrigerate for at least 2 hours, preferably overnight.
- Prepare the vegetables: While the lamb is marinating, get your vegetables ready.
- Preheat the oven: Set the oven to 200 ℃.
- Sear the lamb: Heat a large ovenproof stainless-steel frying pan over medium heat. Add olive oil and butter, then place the lamb chops in the pan. Fry each side for 2–3 minutes until nicely
Mixed Coleslaw
- Make the dressing: In a small bowl, mix together the yoghurt, mayonnaise, salt, and lemon juice. Stir until smooth and well combined.
- Prep the vegetables: Finely shred the cabbage and cut the carrots into thin strips (or use a grater/food processor). Place them in a medium salad bowl.
- Combine: Pour the yoghurt and mayonnaise dressing over the vegetables. Stir until everything is evenly coated. Taste and adjust seasoning with more salt if needed.
- Chill: Cover the bowl with cling wrap and refrigerate until ready to serve.
Mint and Honey Sumac Salad Dressing
- Mix the ingredients: In a small shallow bowl, combine white wine vinegar, oil, honey, chopped spring onion, mint, and a pinch of salt. Stir until everything is well blended.
- Chill: Cover the bowl and place it in the fridge until ready to serve.
- Enjoy: Take it out just before serving and drizzle over your dish.
Butternut and Brussels Sprouts Salad
- Preheat the oven: Set the oven to 200 ℃.
- Prep the butternut and beetroot: Peel and cut into chunks. Place the butternut on a baking tray, drizzle with oil, season with salt, and toss to coat. Roast for 20 to 30 minutes. Repeat the same process with the beetroot.
- Roast the Brussels sprouts: Place them on a baking tray or dish, drizzle with oil, rub with butter, and season with salt. Roast for 20 to 30 minutes.
- Keep warm: Once all the vegetables are roasted, keep them warm separately.
- Prepare the spinach: Rinse, pat dry, and set aside.
- Cook the meat: Fry or grill the meat until done to your liking.
- Assemble the salad: Combine the roasted vegetables, fresh spinach, and cooked meat. Serve warm.
