Lamb Cutlets with Hummus (4)

This is from ” Roast Chicken and Other Stories” by Simon Hopkinson.If you don’t want to make the hummus yourself then buy a good ready made version.

Lamb Cutlets with Hummus (4)
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Lamb Cutlets with Hummus (4)
Print Recipe
  1. Put the lamb cutlets into a shallow dish. Mix together all the other main ingredients to make a marinade.Pour over the lamb and mix well. Cover and marinate for at least 12 hours or overnight.
  2. Make the hummus. Blend the chickpeas and the lemon juice, garlic, tahini and a little water to make a paste. Pour in the olive oil in a thin stream as if you were making mayonnaise. Add more or less olive oil depending how creamy you want the hummus. Season with salt, tabasco and cumin and put in a bowl.
  3. Season the cutlets and cook them fiercely on a griddle pan or hot frying pan. They should be well charred but still pink in the middle.
  4. Pour a swirl of hummus in each of the middle of 4 plates. Lay three cutlets on top of each. Tuck in some coriander, drizzle with olive oil, dust with a little cayenne and serve with lemon wedges.
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