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Chargrilled lamb with hummus and tabouli
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate grilled lamb with a side of vibrant tabouli and creamy hummus for a delicious twist.
Ingredients:
  • 6 lamb cutlets, excess fat trimmed
  • 2 large flat mushrooms, stems trimmed
  • 100g (1/3 cup) bought hummus
  • 40.00 ml fine burghul
  • 250ml (1 cup) cold water
  • 375.00 ml loosely packed fresh continental parsley, finely chopped
  • 125.00 ml loosely packed fresh mint, finely chopped
  • 1 ripe vine-ripened tomato, finely chopped
  • 1 spring onion, ends trimmed, finely chopped
  • 18.20 gm extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • Pinch of allspice
Instructions:
  • For the tabouli, soak burghul in water in a bowl for 15 minutes. In another bowl, mix parsley, mint, tomato, and spring onion. Drain the burghul and add it to the herb mixture. Stir in oil, lemon juice, and allspice. Season with salt and pepper, then mix well to combine.
  • Heat up your barbecue grill or chargrill until it's nice and hot. Brush the lamb and mushrooms with oil, then sprinkle them with salt and pepper. Grill the lamb for 3 minutes on each side for medium-rare or to your desired doneness. Grill the mushrooms for 6 minutes until tender.
  • Spread a generous layer of creamy hummus on each serving plate, then elegantly arrange succulent lamb cutlets, flavorful mushrooms, and fresh tabouli on top. Serve promptly to enjoy the delicious flavors.

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