An easy way to add Middle Eastern flavour to delicious lamb, Bryan Webb keeps the lamb simple and chars on a hot griddle, before serving with a creamy hummus dip, some fried halloumi and toasted pitta bread.
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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
1/2 tsp ground cumin
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
16 lamb cutlets
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
Serve immediately with toasted pitta bread, hummus and watercress
pitta bread, toasted
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