Warm lamb and mushrooms with hummus

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4 servings Prep: 30 mins
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Serve this lamb and mushrooms with hummus dish warm!

By Food24 June 03 2019
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Ingredients (22)

lamb
500 g lamb shoulder — deboned
fresh chillies — 573
2 garlic — cloves, crushed
sea salt and freshly ground black pepper
45 ml cumin — ground
60 ml fresh rosemary — finely chopped
200 g enoki mushrooms — sliced
45 ml fresh parsley — chopped
bed of hummus
500 g hummus
15 ml tahini
15 ml lemon juice
2,5 ml sesame oil
10 ml lemon — zest
45 ml sesame seeds — toasted
45 ml fresh coriander — chopped
45 ml fresh mint — chopped
salt
to serve — to serve
60 ml pine nuts — toasted
45 ml pomegranate rubies
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Method:

1. Lamb Rub the lamb all over with a little olive oil and garlic. Season well with salt, pepper and ground cumin. Slice into thick steaks.

2. Heat a frying pan until piping hot and sear the lamb on all sides, keeping the inside just pink.

3. While the lamb is cooking, scatter the rosemary over. Rest the lamb for 10 minutes before slicing it into bite-size pieces.

4. In a separate pan, heat olive oil and fry the mushrooms until nice and golden. Stir in the parsley and set aside.

5. Bed of hummus Put the hummus in a mixing bowl and stir in all the other ingredients. Check the seasoning then spread rustically over the base of the serving platter.

6. To serve Pile the mushrooms and lamb alternately onto the hummus and scatter the pine nuts and pomegranate seeds over. Serve warm.



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