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Zaatar crusted lamb fillet with skordalia

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
<a href="http://www.goodfood.com.au/good-food/cook/recipe/tabouleh-20130725-2qlf2.html">Tabbouleh</a> (optional)

Combine zaatar, sumac and oil, and mix to a paste. Place lamb in bowl, add paste and toss to coat. Cover and refrigerate for at least 1 hour. Preheat oven to 150C. For the skordalia, wrap the garlic bulbs separately in foil and roast for 20-30 minutes until garlic is very soft. Cut each bulb in half crosswise and squeeze out garlic into a bowl, then mash with a fork until pureed. Steam potato until very tender and pass through a mouli or ricer into a large bowl. Stir in the garlic puree, almond meal and water. Slowly add the olive oil in a stream until incorporated. Add the lemon juice and season to taste. Remove lamb from refrigerator and bring up to room temperature. Season well before pan-frying or char-grilling over medium to high heat for 5-8 minutes, or until done to your liking. Remove from pan and rest for 5-10 minutes. Serve with skordalia on the side. TIPS • Serve the lamb with tabbouleh (<a href="http://www.goodfood.com.au/good-food/cook/recipe/tabouleh-20130725-2qlf2.html">recipe here</a>) for a refreshing accompaniment. • Zaatar is a Middle-Eastern herb-and-spice mix consisting mainly of dried oregano, salt and sesame seeds. It's great in crusts and marinades, and fantastic with yoghurt as a dip for bread. • Sumac is a red berry that, when ground, has a pleasing lemony taste. It also adds great colour. • The skordalia is great with seafood, and I also love it on a slice of good-quality sourdough bread.

Zaatar crusted lamb fillet with skordalia