Sumac and coriander lamb cutlets with green hummus

AT A GLANCE

  • Serves 4 - 6 people

This versatile hummus will work with whatever soft herbs you have on hand - it's a great way to use up leftover bunches.

  • ½ tbsp cumin seeds
  • 1 tsp coriander seeds
  • 60 ml (¼ cup) olive oil
  • 2 2garlic cloves, crushed
  • 1 tbsp sumac
  • Finely grated rind and juice of 1 lemon
  • 12 lamb cutlets
  • ½ cup (loosely packed) flat-leaf parsley, torn
  • ½ cup (loosely packed) mint, torn
  • Crumbled feta, flatbread and lemon wedges (optional), to serve
  •  
  • Green hummus
  • 1 cup (loosely packed) rocket
  • ½ cup (loosely packed) coriander
  • ½ cup (loosely packed) flat-leaf parsley
  • ¼ cup (loosely packed) mint
  • 2 spring onions, finely chopped
  • 60 ml (¼ cup) olive oil
  • 400 gm canned chickpeas, rinsed and drained
  • 1½ tbsp hulled tahini
  • Juice of 1 lemon, or to taste
01   Dry-roast cumin and coriander seeds in a small frying pan until fragrant (30 seconds). Crush with a mortar and pestle and transfer half to a bowl. Crush remaining spices until finely ground. Add to bowl along with olive oil, garlic, sumac and lemon rind. Add cutlets, toss to coat and season to taste.
02   For green hummus, process rocket, herbs, spring onion and oil in a small food processor until combined. Add chickpeas, tahini and lemon juice and 1 tbsp warm water, process until smooth (1-2 minutes) and season to taste.
03   Heat a char-grill pan or barbecue to medium-high, and grill cutlets, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Scatter with herbs and feta, and serve with green hummus, flatbread and lemon.

Topics:

FAST, FETA, HUMMUS, FETA, LAMB, LAMB, SUMAC

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2017

Jan 2017

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