Sumac Lamb Chops - IQS Recipes

Ingredients

• 2 teaspoons sumac.
• 2 tablespoons extra virgin olive oil.
• 8 lamb cutlets, French trimmed.
• sea salt.
• freshly ground black pepper.
• 200 g (7 oz) raw buckwheat, washed and rinsed.
• 750 ml ( 1/4 pt) water.
• 3 tablespoons extra virgin olive oil.
• 2 tablespoons sherry vinegar (or red wine vinegar).
• 1/2 bunch mint, roughly chopped.
• 1/2 bunch flat leaf parsley, roughly chopped.
• 1/2 bunch dill fronds, roughly chopped.
• 100 g (3 1/2 oz) feta, crumbled.
• seeds (arils) from 1 pomegranate, to serve.
• handful of toasted buckwheat (optional), to serve.