Grilled lamb cutlets served with halloumi and hummus

Grilled lamb cutlets served with halloumi and hummus

Add some Middle Eastern taste to delicious lamb. Keeping it simple by charring the lamb on a griddle. Served with a delicious hummus dip and friend Halloumi. Add some pitta bread to finish it off.

Serves: 4
Cooking time: 25 minutes

 

Ingredients

Lamb cutlets

Hummus

  • 275g of chickpeas, cooked, drained and rinsed
  • 1 lemon, juiced
  • 1 garlic clove, large, peeled and grated
  • 1 tbsp of tahini
  • 100ml of extra virgin olive oil
  • 1/2 tsp ground cumin
  • Tabasco
  • sea salt

To plate

  • 400g of halloumi, sliced
  • pitta bread, toasted
  • watercress, washed
  • 1 dash of olive oil

Method

1. Begin by preparing the hummus. Blend the chickpeas with a dash of water, lemon juice, garlic and tahini to make a paste. In a slow, steady stream, add the olive oil, then mix in the cumin, salt and Tabasco to taste. Set aside in a bowl until ready to plate
  • 275g of chickpeas, cooked, drained and rinsed
  • 1 lemon, juiced
  • 1 garlic clove, large, peeled and grated
  • 1 tbsp of tahini
  • 100ml of extra virgin olive oil
  • Tabasco
  • sea salt
  • 1/2 tsp ground cumin
2. Place a large griddle pan over a high heat until very hot. Season the lamb chops with salt and olive oil and cook for 3-4 minutes on each side, or until they reach a medium finish and are nicely charred
3. Place a non-stick frying pan over a medium-high heat. Once hot, add a dash of olive oil and fry the slices of halloumi until golden brown on both sides
  • 400g of halloumi, sliced
  • 1 dash of olive oil
4. Serve immediately with toasted pitta bread, hummus and watercress
  • pitta bread, toasted
  • watercress, washed

 

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