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Warm lamb and mushrooms with hummus


Warm lamb and mushrooms with hummus

Ingredients 22
Servings 4
Time 30 min

Ingredients

  • LAMB
  • 500
    g
    deboned lamb shoulder
  • olive oil
  • 2
    garlic cloves, crushed
  • salt and freshly ground black pepper
  • 45
    ml
    ground cumin
  • 60
    ml
    finely chopped fresh rosemary
  • 200
    g
    enoki or porcini mushrooms, sliced
  • 45
    ml
    chopped fresh parsley
  • BED OF HUMMUS
  • 500
    g
    readymade hummus
  • 15
    ml
    tahini
  • 15
    ml
    lemon juice
  • 2,5
    ml
    sesame oil
  • 10
    ml
    lemon zest from a ripe yellow lemon
  • 45
    ml
    toasted sesame seeds
  • 45
    ml
    chopped fresh coriander
  • 45
    ml
    chopped fresh mint
  • salt
  • TO SERVE
  • 60
    ml
    pine nuts, toasted
  • 45
    ml
    pomegranate seeds
 

Method

20-30 min / resting: 10 min
 

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.

 

Read more on: lamb
 

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