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.
Ingredients
- 12 lamb cutlets trimmed
- 2 tbsps olive oil
- 3 tbsps balsamic vinegar
- 3 dried chillies crumbled
- 1 tsp coriander seeds crushed
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- Juice of 1 lemon
- pepper
- 1 red onion peeled and cut into rings
Hummus
- 300 g tinned chickpeas drained and rinsed
- juice of a l;emon
- 1 plump clove garlic peeled and crushed
- 1 tbsp tahini
- 4 fl oz olive oil
- coarse sea salt
- Tabasco sauce
- 1/2 tsp ground cumin
Garnish
- a small bunch coriander
- olive oil
- cayenne
- lemon wedges
Servings:
Instructions
- 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.
- 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.
- 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.
- 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.
Share this Recipe
Powered byWP Ultimate Recipe