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Lamb cutlets with zucchini hummus
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Savor succulent spring lamb paired with a unique twist on classic hummus.
Ingredients:
  • 12 lamb cutlets, French trimmed
  • 3.75 gm ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • Large pinch brown sugar
  • 1/2 small red onion, thinly sliced
  • 200g grape tomatoes, halved
  • 1/2 bunch fresh continental parsley, leaves picked
  • Lemon wedges, to serve (optional)
  • 3 (about 320g) zucchini, halved lengthways
  • 400g can chickpeas, rinsed, drained
  • 48.00 gm tahini
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 80ml (1/3 cup) fresh
lemon juice
  • 18.20 gm extra virgin 
olive oil
Instructions:
  • 1. Preheat a chargrill or barbecue over medium-high heat. In a glass or ceramic bowl, combine lamb with cumin, coriander, chilli, lemon rind, 1 tbs lemon juice, and 1 tbs oil. Season well and coat the lamb. Let it marinate.
  • Prepare the zucchini by giving it a light coating of olive oil and seasoning it. Grill it for about 12 minutes until it's charred and tender. Place the grilled zucchini in a food processor, then add the rest of the ingredients and season generously. Blend everything until smooth and well combined.
  • Discard the marinade. Grill the lamb, turning occasionally, for 4 minutes for a medium doneness or to your desired level of doneness. Transfer it to a plate, cover, and allow it to rest.
  • In a small bowl, mix together the sugar, remaining oil, and 1 tablespoon of juice. Stir in the onion and let it sit for 1 minute. Add the tomato, parsley, and season with your favorite spices. Toss everything together until well combined.
  • Plate the hummus evenly on serving plates. Arrange the lamb on top of the hummus. Serve alongside a fresh salad and lemon wedges, if desired.

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