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Mediterranean Lamb Cutlet and Hummus Platter
Cooking time: 6 minutes | Prep time: 20 minutes
Intermediate
First course
Ingredients
- 2 tbsp Classico olive oil
- 10 lamb cutlets, trimmed
- 2 tsp ground cumin
- 1 tsp dried oregano
- Salt, pepper
Hummus
- 1/4 cup GranFruttato extra virgin olive oil
- 2 x 425g tins chickpeas, drained with liquid reserved
- 3 tbsp tahini
- Juice of 1 lemon
- Salt + pepper
- 1 clove garlic
To Serve
- 1 cucumber, diced
- 1 cup Roma cherry tomatoes, seeds removed & diced
- 1/4 cup pomegranate arils
- Handful of mint leaves
- Extra olive oil
Preparation
Method
- Place lamb cutlets onto a tray and sprinkle over cumin, dried oregano, salt and pepper. Drizzle with Classico olive oil and using hands, rub lamb cutlets so that they are evenly coated on both sides with seasoning.
- Prepare hummus by adding chickpeas, extra virgin olive oil, tahini, lemon juice, garlic clove, salt and pepper to a food processor. Blend on high until well combined. Add in about 1/4 cup of reserved chickpea liquid and continue to blend on high until creamy, adding in more liquid if needed.
- Heat BBQ or grill to a medium high heat and grill lamb cutlets for 2-3 minutes each side. 3 minutes will achieve a well done finish, 2 minutes will achieve a medium finish.
- To serve spread about half of the hummus across a serving plate. Top with diced cucumber and diced cherry tomatoes. Arrange lamb cutlets atop hummus and scatter with pomegranate arils and mint leaves. Drizzle with more extra virgin olive oil and serve straight away.
Add an extra touch
CLASSICO
