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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
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
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
Showcasing quality ingredients from his native Wales, Bryan Webb cooks French-inflected dishes that champion simplicity and gutsy flavour.
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Grilled lamb cutlets with hummus and halloumi
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