Herbies Spices Recipes
2 lamb backstraps or 2 tenderloins
2 teaspoons Herbie’s Spices Sumac Ground
200g spirali pasta or similar
15 tiny tomatoes, halved
½ cup corn kernels (canned are fine)
½ cup torn mint leaves
1 tablespoon olive oil
2 tablespoons hummus
Coat the lamb with the sumac.
Cook the pasta following directions on the pack.
Meanwhile, cook the lamb quickly on a hot barbecue, approximately 2 minutes per side or longer to taste.
Rest briefly while you drain the pasta.
Combine the pasta, tomatoes, corn, mint leaves and olive oil in a large bowl.
Slice the lamb into thin rounds and fold through the pasta.
Divide between two bowls, and serve topped with a dollop of hummus and an extra sprinkle of sumac.