Grilled lamb cutlets with hummus and halloumi
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
Lamb cutlets
- 16 lamb cutlets
- sea salt
- olive oil
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
SAVE RECIPE
Equipment
- Non-stick frying pan
- Blender
- Griddle pan
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
- 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
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