Grilled lamb cutlets with hummus and halloumi

PT25M

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Ingredients

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Lamb cutlets

Hummus

To plate

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
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
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
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