Recipes
Marinated Lamb Cutlets with Hummus
serves 12
Ingredients
- 5 Racks of Lamb, french trimmed (a rack will have 7-9 cutlets, you need 36 in total)
- 6 tbsp Olive Oil
- 9 tbsp Balsamic Vinegar
- 9 Dried Chillies, crumbled
- 3 tsp Crushed Coriander Seeds
- 2 tsp Ground Cumin
- 2 tsp Ground Ginger
- Juice of 3 Lemons
- Pepper
- 3 Red Onions, peeled and cut into rings
For the Hummus
- 200g Dried Chickpeas, soaked in water overnight with a pinch of bicarbonate of soda (or, if you’re feeling lazy, Tinned Chickpeas reserving the juice from the tin)
- 3 tbsp Olive Oil
- Juice of 1 Lemon
- 2-3 Garlic Cloves, crushed to a paste with salt
- 3-4 3-4 tbsp Tahini Paste
Equipment
- 1 shallow dish
- 1 mixing bowl
- 1 shallow baking tray
- 1 large saucepan
Carefully cut off all the remaining fat from the cutlets. You should be left with the ‘eye’ of the meat with the rack of bones still just attached. Place the racks in a shallow dish. Mix together all the marinade ingredients and pour over the racks. Mix well. Finally add the onion rings, cover with clingfilm, and marinate overnight.
If you are using tinned chickpeas go straight to the blending stage. Rinse the chickpeas under cold water. Place in a large saucepan, fill with 2 litres of cold water and bring to the boil. Reduce to a gently simmer and skim off any scum that builds up. Cook for 1½-2 hours or until the skins are tender. Season with salt and pepper and then drain the chickpeas, keeping aside the cooking liquid.
Blend in a food processor with a little cooking/tin liquid to help a smooth paste form. Add the lemon juice, garlic, tahini and the olive oil. Season and add more cooking/tin liquid if necessary.
Pre-heat your oven to 200 degrees C. Place the racks of lamb in a shallow baking tray and cook in the oven for 15-20 minutes depending on how pink you like your meat. Cut the racks down into single cutlets and place three to a plate. Finally add a big spoonful of hummus and serve.