Ingredients

• 2 1/2 tablespoons extra virgin olive oil
• 8 (about 1kg) carrots, peeled, cut into 1cm slices
• 1 garlic clove, crushed
• 2 teaspoons honey
• 250ml (1 cup) water
• 1 small lemon, rind finely grated, juiced
• 1 small red onion, thinly sliced into rounds
• 2 (about 400g) lamb backstraps
• 5 teaspoons sumac
• 80g baby rocket leaves
• 1 cup fresh mint leaves, firmly packed
• 40g (1/4 cup) pistachios, roasted, chopped
• Sumac, extra, to sprinkle

Method

• Step 1 Heat 1 tbs oil in a saucepan over medium heat. Add carrot. Cook, stirring, for 5 minutes. Add garlic and 1 tsp honey. Cook, stirring, for 1 minute. Add water. Season. Reduce heat to low. Cook, covered, for 20 minutes or until tender. Simmer, uncovered, for 6 minutes or until water is almost all evaporated. Use a stick blender to process until almost smooth. Stir in 1⁄2 tsp lemon rind.
• Step 2 Meanwhile, place onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain and refresh under cold running water. Whisk 2 tbs lemon juice, 1 tbs oil and remaining honey in a bowl. Season. Add onion. Set aside to develop the flavours.
• Step 3 Rub 1 tsp oil over the lamb. Season. Place sumac on a plate. Press lamb into sumac to coat. Heat remaining oil in a non-stick frying pan over medium heat. Cook lamb, turning, for 5 minutes for medium or until cooked to your liking. Set aside to rest for 3 minutes. Slice lamb.
• Step 4 Combine rocket, mint, onion mixture and half the pistachios in a bowl. Divide carrot smash among plates. Top with lamb. Serve with mint salad. Sprinkle with remaining pistachios and extra sumac.