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Lamb rack and pumpkin hummus salad
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Colorful, tender spiced lamb with veggies, zinc, and iron, served with sweet tangy hummus salad. Delicious, nutritious, low-cal, and gluten-free.
Ingredients:
  • 1 ⁄2 small butternut pumpkin, peeled, deseeded, chopped
  • 5.00 gm ground cumin
  • 5.00 gm smoked paprika
  • 1 tsp dried mint leaves
  • 4 French-trimmed lamb racks (3 small cutlets per rack)
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 12.00 gm tahini
  • 42.00 gm fresh lemon juice
  • 350g tomato medley mix, halved
  • 1 ⁄4 red onion, thinly sliced
  • 1 ⁄250.00 ml fresh mint leaves
  • 1 ⁄250.00 ml fresh continental parsley leaves
  • Steamed broccolini, halved diagonally, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced, and prepare 2 baking trays by lining them with baking paper.
  • On a prepared tray, lay the pumpkin. Give it a light spray of oil and sprinkle evenly with 1 tsp each of cumin and paprika. Roast for approximately 25 minutes, or until beautifully golden and tender.
  • Combine dried mint, and the rest of the cumin and paprika in a bowl. Massage the mixture onto the lamb. Heat a large non-stick frying pan over high heat, spray with oil. Sear the lamb for 1-2 minutes per side until golden. Transfer to the prepared tray.
  • Roast the lamb for 12 minutes until medium rare or cooked to your liking. Then, transfer to a plate, cover with foil, and let it rest for 5 minutes before slicing.
  • Combine the pumpkin, chickpeas, tahini, and 1 tablespoon of juice in a food processor. Blend until creamy, adding some warm water if needed to achieve desired consistency. Season to taste.
  • Combine tomato, onion, fresh mint, parsley, and remaining juice in a bowl. Season to taste and mix well. Divide the hummus and tomato mixture among serving plates, then top with lamb and serve alongside broccolini.

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