Sumac lamb with broccoli tabbouleh recipe | Gourmet Traveller

Ingredients

• 3 garlic cloves, finely chopped
• 1½ tsp sumac, plus extra to serve
• 1 tsp coarsely crushed cumin seeds
• 1 tsp dried mint
• Finely grated rind and juice of 1 lemon
• 60 ml olive oil (¼ cup)
• 4 lamb backstraps (200gm each)
• 60 gm baba ghanoush
• Lemon wedges, to serve (optional)
• 200 gm quinoa, rinsed
• 250 gm broccoli, cut into florets
• 70 ml extra-virgin olive oil
• 1 garlic clove, finely chopped
• 1 cup flat-leaf parsley, coarsely chopped
• 1 cup mint, coarsely chopped