Bryan Webbs 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
- 1/2 tsp of ground cumin
- sea salt
- 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.
- 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.
- 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.
- Serve the lamb and halloumi alongside the toasted pita, homemade hummus and garnish with the watercress.