- 0:30 Prep
- 4 Servings
- Capable cooks
Enjoy tender spring lamb with a delicious twist on traditional hummus.
Ingredients
- 12 lamb cutlets, French trimmed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried chilli flakes
- 1 lemon, rind finely grated, juiced
- 2 tablespoons extra virgin olive oil
- Large pinch brown sugar
- 1/2 small red onion, thinly sliced
- 200g grape tomatoes, halved
- 1/2 bunch fresh continental parsley, leaves picked
- Lemon wedges, to serve (optional)
Zucchini hummus
- 3 (about 320g) zucchini, halved lengthways
- 400g can chickpeas, rinsed, drained
- 2 tablespoons tahini
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 80ml (1/3 cup) fresh lemon juice
- 1 tablespoon extra virgin olive oil
Method
- Step 1Preheat a chargrill or barbecue over medium-high heat. Place the lamb, cumin, coriander, chilli, rind, 1 tbs juice and 1 tbs oil in a glass or ceramic bowl. Season. Turn to coat. Set aside to marinate.
- Step 2For the hummus, spray the zucchini with olive oil and season. Barbecue, turning, for 12 minutes or until charred and tender. Transfer to a food processor. Add remaining ingredients. Season well. Process until smooth and combined.
- Step 3Discard marinade. Barbecue lamb, turning, for 4 minutes for medium or until cooked to your liking. Transfer to a plate. Cover and set aside to rest.
- Step 4Combine sugar, remaining oil and 1 tbs juice in a small bowl. Add onion. Stand for 1 minute. Add tomato and parsley. Season. Toss to combine.
- Step 5Divide hummus among serving plates. Top with lamb. Serve with salad and lemon wedges, if using.
Nutrition
2236 kj
Energy
34g
Fat Total
7g
Saturated Fat
10g
Fibre
36g
Protein
15g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
