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Grilled Welsh Lamb cutlets with hummus and halloumi

Grilled lamb cutlets with hummus and halloumi

PT25M

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
  • sea salt
  • olive oil
  • 16 lamb cutlets
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

Ingredients

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  • Lamb cutlets

  • Hummus

  • To plate

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