Monday, July 9, 2012

Barbecued lamb lollipops with spiked hummus and nuts recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Barbecued lamb lollipops with spiked hummus and nuts Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Barbecued lamb lollipops with spiked hummus and nuts.

This is perfect summer food when you’ve got a few mates round – just pile it all on a board in the middle of the table and dig in! It’s good fun food and your mates will be blown away by the combination of lemony hummus, spicy harissa and crunchy nuts. This really is summer eating at its best – just don’t forget to serve up a few ice-cold beers on the side!

Ingredients

• 12 lamb chops, French-trimmed
• a small bunch of fresh thyme, leaves picked
• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• sea salt and freshly ground black pepper
• olive oil
• 2 x 200g tubs hummus
• 1 lemon
• 2 tablespoons harissa paste
• a handful of mixed nuts and seeds, toasted
• 3 handfuls of mixed salad leaves, washed and spun-dry
• extra virgin olive oil

Start by getting your barbecue going – it’ll need about 45 minutes cranking away until the heat has mellowed enough to cook your lamb chops.

On a big chopping board roughly chop the thyme leaves. Bash the fennel and cumin seeds in a pestle and mortar with a good pinch of salt and pepper then sprinkle them over your chopped thyme on the board.

Rub the lamb on the seasoned board so the spices stick to it. Once the chops are well coated, drizzle each with a little olive oil, then pop onto the barbecue, turning every couple of minutes for about 8 to 10 minutes in total.

Meanwhile, put your hummus into a bowl with a little squeeze of lemon juice and 1 tablespoon of harrissa. Mix well. Bash the toasted nuts and seeds in a pestle and mortar.
Put your salad leaves in a bowl and dress with a good squeeze of lemon juice and a drizzle of extra virgin olive oil. Toss together.

By this time your lamb chops should have had 8 to 10 minutes and be perfectly cooked. Press the meat with your finger - if it gives it’s medium rare, if it doesn’t it’s well done. Get yourself a big board and spoon your lemony hummus on to one side, top with the remaining harrissa and drizzle with extra virgin olive oil. Pile your salad and bashed nuts in separate plies on the board too, then stack your chops on the board, get your friends round the table and dig in. Perfect. 


From www.jamieoliver.com

More from the Lebanese Recipes Kitchen:  

The best marinated lamb kebabs 
Lamb kebabs with minted yoghurt
Lamb kebab with sage
Chicken skewers with hommus

Spicy Beef Kebabs

Turkish Lamb & Eggplant Kebabs
   

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