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Spiced lamb with carrot salad and minted hummus
Spiced lamb with carrot salad and minted hummus
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Travel the world with a quick and easy meal ready in just 30 minutes. Challenge yourself and enjoy the flavors in no time!
Ingredients:
  • 1/2 bunch flat-leaf parsley
  • 1/2 bunch mint
  • 200g hummus
  • 2 long green chillies
  • 1 eschalot
  • 1 lemon
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 14.40 gm honey
  • 60ml (1/4 cup) olive oil
  • 3 large carrots, unpeeled
  • 50g (1/3 cup) roasted pine nuts
  • 4 x 80g lamb leg steaks
Instructions:
  • Prepare the parsley and mint by washing them thoroughly. Cut each bunch in half, then trim 6cm from the stems and discard. Place the herbs, including both stems and leaves, into a food processor along with the hummus. Blend until the mixture is smooth. Transfer the creamy hummus to a bowl and set aside.
  • Prepare the chillies by removing seeds and finely chopping them. Next, finely chop the eschalot. Juice the lemon. Combine the chopped chillies, eschalot, lemon juice, 1 teaspoon of cumin, coriander, honey, and 2 tablespoons of oil in a bowl, stirring well to mix everything together.
  • Grate the carrots or use a mandolin with a julienne attachment. Mix them with the chili, then add the herb leaves, pine nuts, and half a teaspoon of salt without stirring yet.
  • Preheat a chargrill pan over high heat. Coat lamb with the remaining 1 teaspoon of cumin, brush with the remaining 1 tablespoon of oil, and season with salt and pepper. Grill for 3 minutes on each side for a medium cook, or until done to your preference.
  • Spread a generous amount of the minted hummus on the plates. Mix the carrot salad. Cut the lamb into thick slices and arrange on the plates with the salad. Serve right away with the remaining minted hummus on the side.

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