1 tablespoon sumac, plus extra for sprinkling
1 teaspoon ground cumin
1 teaspoon ground coriander
Sea salt and cracked black pepper
1⁄4 cup olive oil
1 x 500g Prime Dorper Lamb racks, trimmed and halved
1⁄4 cup currants
1⁄4 cup orange juice
1 tablespoon red wine vinegar
500g beetroot, peeled and sliced into thin strips
1 cup wild rocket leaves
Preheat oven to 220°C.
Mix to combine the sumac, cumin, coriander, salt, pepper and half the oil and rub evenly over the lamb. Place the lamb on a baking tray lined with non-stick baking paper and roast for 15 minutes for medium rare or until cooked to your liking. Set aside and keep warm.
Place the currants, orange juice, red wine vinegar and remaining oil in a bowl and whisk to combine. Add the beetroot and rocket and toss to coat.
Slice the lamb and serve with the beetroot salad and extra sumac.
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