Zaatar crusted lamb fillet with skordalia
Ingredients
- 3 tbsp zaatar
- 1 tbsp sumac
- 1 cup olive oil
- 4 lamb backstraps, trimmed
- sea salt and freshly ground black pepper
- Skordalia
- 3 bulbs garlic
- 800g desiree potatoes, peeled, cut into 3cm dice
- 3 tbsp almond meal
- 1 tbsp boiling water
- 5 tbsp good-quality extra virgin olive oil
- juice of 1 lemon
- sea salt and freshly ground white pepper
- Tabbouleh (optional)
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