Sumac lamb with carrot rosti

Preheat the oven to 180°C. Heat 2 tablespoons oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the carrot and cook for 15 minutes, stirring from time to time, until completely dry. Add the stock and cook for a further 2-3 minutes until all liquid has absorbed.

Place mixture in a bowl and cool slightly. Stir in eggs, cheese, creme fraiche and coriander. Spread evenly in a greased 30cm x 20cm baking dish or 28cm ovenproof frypan, patting down well. Bake for 20 minutes until firm and top is golden.

Meanwhile, season the lamb and coat in sumac. Heat remaining oil in a chargrill or large frypan over medium-high heat. Cook cutlets, in batches, for 2-3 minutes each side until brown but still pink in the centre.

Cut rosti in wedges or spoon out of pan. Serve with the lamb, coriander and lemon.