Middle Eastern Chargrilled Lamb & Capsicum Relish
with Sumac Baby Broccoli Salad & Pumpkin Seeds
- Sulphites
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Hazelnut
- Macadamia
Gather your friends around because this meal is good, laid-back barbecue food at its finest. With lamb loin, chargrilled capsicum relish and other delicious sides on the menu, it’s a recipe for success. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven! *This recipe is under 650kcal per serving.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with extra baby broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 bag
baby broccoli
2
radish
1 packet
Lamb Shortloin
1 sachet
ras el hanout
1 sachet
Pumpkin Seeds (Pepitas)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
½ sachet
Turkish Sumac Seasoning
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the BBQ to a high heat. Trim the baby broccoli and halve lengthways. Thinly slice the radish. In a small bowl, combine the Turkish sumac seasoning (see ingredients) and a drizzle of olive oil and white wine vinegar. Set aside. In a medium bowl, combine the baby broccoli and a drizzle of olive oil.
In a second medium bowl, combine the lamb shortloin, ras el hanout, a drizzle of olive oil. and a pinch of salt and pepper. Heat a large frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until golden, 3-4 minutes.
When the BBQ is hot, grill the lamb for 3-5 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate, then drizzle over the honey and cover with foil and rest for 5 minutes.
No BBQ? Return frying pan to a high heat with a drizzle of olive oil. Cook lamb for 3-4 minutes, each side, or until cooked to your liking. Transfer to a plate, then drizzle with the honey and cover with foil to rest for 5 minutes.
While the lamb is resting, grill the baby broccoli until charred and softened, 3-5 minutes on each side. Transfer to a serving bowl. Add the radish and sumac dressing to the grilled baby broccoli and toss to combine.
No BBQ? Return frying pan to a high heat with a drizzle of olive oil. Cook baby broccoli until lightly golden, 3-5 minutes on each side. Transfer to a serving bowl, then continue with step.
Brush each flatbread with olive oil and season. Cook the flatbreads on the BBQ flat plate until golden and warmed through, 2-4 minutes each side.
No BBQ or flat plate? Return frying pan to a medium-high heat. Cook the flatbreads until golden and warmed through, 2-4 minutes each side.
Slice the Middle Eastern chargrilled lamb. Top the lamb with the chargrilled capsicum relish. Sprinkle the toasted pumpkin seeds over the baby broccoli salad. Bring everything to the table to serve. Help yourself to the lamb and sumac baby broccoli salad. Serve with the flatbreads.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the tender, moist lamb and tangy chargrilled capsicum relish, calling the dish "absolutely delicious" and "yummier than expected".
- Ease of prep: The recipe taught some customers how to cook meat properly, with one noting the pre-portioned lamb needed just over a minute per side.
- Suggestions: Consider grilling or lightly toasting the flatbreads for better texture; some found them dry when fried.
- Next-day meals: Several reviewers mentioned this was a family favourite, suggesting it works well for group meals.
