Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.
Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.
Visit beefandlambnz.com for more recipes, cooking tips, and information.
Spiced Grass-Fed Lamb Over Hummus
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6
Lamb:
4 Atkins Ranch grass-fed lamb loin chops
1 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
Hummus:
1 can (15 ounces) chickpeas
3 cloves garlic, chopped
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
3 tablespoons olive oil
For serving:
1 Persian cucumber, small diced
1 small tomato, diced
2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
parsley, chopped
lemon wedges
toasted flatbread or tortilla chips
To make lamb: Remove lamb from bone, dice meat into small cubes, and transfer to a medium bowl.
Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
To make hummus: Drain chickpeas, reserving 1 tablespoon of liquid. Rinse chickpeas under running water then drain.
In the bowl of a food processor, pulse chickpeas, chickpea liquid, and garlic until chickpeas and garlic are chopped.
Add tahini, lemon juice, salt, cumin, paprika, and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice, or olive oil, as desired.
Transfer hummus to a large platter and spread it out.
In a large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
Turn lamb over and cook for 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
To serve, place cucumbers and tomatoes in a well of hummus then top with lamb, pine nuts, and parsley.
Top with a squeeze of lemon juice and serve with flatbread or tortilla chips.
Source: Family Features
