Sumac Lamb, Savoury Granola and Pear Chutney

Sumac Lamb, Savoury Granola and Pear Chutney

I wasn’t in the mood for rice or potatoes, but still wanted a starch and texture to finish off this dish. A granola would be perfect I thought, but I’ve never really seen a savoury one. As I make plenty of my own homemade granola, how hard could it be to make a savoury one. The basis of a granola is simply some oil to bind the oats and sweetness. I thought about some great savoury combinations of nuts and seeds. Added some coconut oil and paprika seasoning, baked for 45 minutes as usual and hey presto. It was lovely, if a little salty, my fault, but I’d definitely encourage giving it a go.

Sumac lamb, savoury granola, pear chutney

Savoury Granola

  • 200g Oats
  • 100ml Coconut Oil
  • 50g Macadamia Nuts
  • 50g Walnuts
  • 100g Seed mix (pumpkin, sesame, etc)
  • 50g Dried Apricots, chopped
  • Salt 1/2 tsp
  • Paprika 1 Tsp

Sumac Lamb

  • Lamb Loins 1/person
  • 1 Tsp Sumac per loin


  • Pears 2 peeled/diced
  • Red onion 1 sliced
  • Golden Raisins 50g
  • Juice of an Orange
  • Ginger 1 tsp
  • Garlic 1 tsp
  • White wine vinegar 100ml
  • Sugar 2 Tbsp

To Serve

  • Celeriac Puree
  • Spinach
  • Red wine jus


  1. Melt the coconut oil in a pan. Add all the ingredients to a bowl, then pour the coconut oil over. Mix well, spread over a baking tray and bake at 130°C Fan for 40 minutes. Stir at 20 minutes. If not browned after 40 minutes, just cook for 5 minutes more and keep checking.
  2. For the chutney, soften the onion in a large pan for 5 minutes. Add all the other remaining ingredients and cook for 45 minutes on a medium heat. It will be ready when everything is soft and quite sticky.
  3. To make a celeriac puree, cube a celeriac. Sweat it in pan with butter until very soft, about 12 minutes. Then add a touch of milk/cream (50ml) and puree with a stick blender. Season with nutmeg if you have it.
  4. Bring the lamb loins out of the fridge 30 minutes before cooking time. Season one side with sumac, salt and pepper. Cook at a very high heat, for 6 minutes total, flipping every 30secs. Let rest for 5 minutes before carving and serving.


  1. Savory granola is something that has crossed my mind before (as has savory oatmeal)> I’m really interested in your take on this unfamiliar subject. GREG

  2. Absolutely fascinating! And the granola might be savory, but the fruitiness goes to well with the lamb, and the fun of the crunch – just fabulous!

  3. Pingback: The Allotment Vegan Restaurant – Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

  4. you know i actually made a sumac based granola earlier this year. it had brown butter and pomegranate molasses., but i never considered pairing that with a meat. i think that could be a winning combo!

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