Turkish Lamb Salad – Peter Bouchier

Ingredients

• 450g lamb backstrap
• 4 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 2 garlic cloves, finely chopped
• 1 lemon, zested (reserve juice)
• 1 bunch of flat-leaf parsley
• 1 bunch of mint leaves
• 4 medium tomatoes, quartered and roughly chopped
• 1 red onion, halved and thinly sliced
• 1 teaspoon paprika flakes – optional
• ½ cup Greek yoghurt
• 2 teaspoons ground sumac
• Salt and pepper