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Smoky lamb, pita and pea hommus plate recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory lamb with pea hummus on pita - perfect for sunny days!
Ingredients:
  • 1.25 gm smoked paprika
  • 1 lemon, rind finely grated, juiced
  • 36.40 gm extra virgin olive oil
  • 540g Lamb Leg Steaks
  • 180g pea
  • 130g hommus
  • 125.00 ml coriander leaves
  • 1 long green chilli, seeded, finely chopped (optional)
  • 4 large pieces wholemeal flatbread
  • 120g pkt Baby Rocket
  • 350g mixed tomatoes, halved
  • 125.00 ml coriander sprigs
Instructions:
  • Combine paprika, lemon rind, lemon juice, and oil in a small bowl. Season with salt and pepper. Set aside half of the mixture in a separate small bowl.
  • Coat the lamb with the paprika mixture that is left.
  • Boil peas in a large saucepan for 2 minutes until heated through. Then, rinse in cold water and drain thoroughly.
  • Combine the dip, coriander, and chilli (if using) with 1 cup (120g) peas in a food processor. Blend until smooth, then transfer the mixture to a small bowl. Cover with plastic wrap and refrigerate to chill.
  • Preheat a barbecue grill or chargrill on high heat. Grill the flatbreads in batches for 30 seconds on each side, or until they have a nice char. Place the flatbreads on a plate and cover with foil to keep them warm.
  • Grill the lamb for 4 minutes on each side until it reaches your preferred level of doneness. Place the lamb on a plate, cover it with foil, and let it rest for 5 minutes before slicing thickly.
  • Transfer the remaining peas to a small bowl and mash them with a fork. Season to taste.
  • Place the flatbreads on a platter. Spread pea hummus on top, followed by rocket, lamb, and tomato. Sprinkle with crushed peas and coriander. Finish by drizzling with the reserved paprika mixture.

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