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This lamb recipe is great for lunch or dinner. Sometimes I serve it with Caesar salad or this tomato and pomegranate salad. This is also an easy recipe to whip up when family or friends are popping over for  a drink, keep the cutlet bones nice and clean so they are more finger food friendly.

Spanish Style Lamb Cutlets with Hummus

Serves 4 people

Marinade

- 16 to 20 individual lamb cutlets
- 1 clove of garlic, crushed
- 3 tablespoons olive oil
- Juice of ½ lemon
- Place the lamb cutlets in a dish and toss in the garlic, oil and lemon juice.
- Leave at room temperature for 1 hour or in the fridge for up to 3 hours.

Spice mix

- 2 tablespoons cumin seeds, freshly ground
- ½ teaspoon sweet paprika
- ½ teaspoon hot paprika
- 1 teaspoon Maldon salt
- Fresh ground pepper
- Enough rice bran or olive oil to make a slushy paste

Mix all the spice mix ingredients.

Heat BBQ

Remove cutlets from the marinade and rub the paste onto the meat no more than 15 minutes before cooking them. BBQ on each side for 3-4 minutes to your liking.

Serve with hummus and salad

Tips:

You can make the spice mixture, with out the oil and store this in an
airtight container for 1 month. The recipe does multiply well, a great mixture to take to the bach, beach or camping
I like to use this spice mix on whole or butterflied Poussin and slowly BBQ
till cooked and succulent.
My all time favourite brand of paprika is La Chinata available at Sabato and in most New World supermarkets

 

Hummus

Serves 4 people

- 1 tin chickpeas
- Juice of 1 lemon
- 1 clove garlic
- 2 tablespoons tahini
- 5 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon of olive oil to serve

Place all the ingredients into a food processor and leave running until smooth, this could take a few minutes.
Add a splash or 2 of cold water to get a nice creamy consistency. Make sure you have seasoned the hummus well and add more lemon juice if necessary
Place on a platter or in a bowl and drizzle with a little olive oil.


Tips:
-This can be made up to 2 days in advance and stored in the fridge
-Sometimes I add a big pinch of toasted ground cumin to the chickpea mix