Bryan Webb’s Grilled Welsh Lamb Cutlets with hummus and halloumi

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Sunday 7th June 2015


16 Welsh Lamb cutlets

Sea salt

Olive oil

400g of halloumi, sliced

Pitta breads, toasted

Watercress, washed

1 dash of olive oil

For the hummus:

275g of chickpeas, cooked, drained and rinsed

1 lemon, juiced

1 garlic clove, large, peeled and grated

1 tbsp of tahini

100ml of extra virgin olive oil

½tsp of ground cumin


Sea salt


  1. To make the hummus, blend together the chickpeas, lemon juice, garlic and tahini, along with a dash of water, to a thick paste. Continue to blend and drizzle in the olive oil in a gradual, steady stream then add the cumin, Tabasco and salt to taste. Transfer to a bowl and put to one side until ready to plate.
  2. Heat a large griddle pan over a high heat. Rub the lamb chops with olive oil and salt, when the pan is very hot, put the chops on the pan for a few minutes on each side. They should be slightly charred on the outside and medium-cooked inside.
  3. Put a non-stick frying pan on a medium-high heat and add a drizzle of olive oil. When hot, fry the halloumi on both sides, until golden brown.
  4. Serve the lamb and halloumi alongside the toasted pita, homemade hummus and garnish with the watercress.

Recipe Information

Serves 4
Cooking Time

Nutrition Information

Calories kcal







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