Barbecued lamb lollipops with spiked hummous & nuts

barbecued lamb with spiked hummus and nuts

Serves 4

  • 12 quality lamb chops, French-trimmed

  • 1 small bunch fresh thyme, leaves picked

  • 1 tablespoon fennel seeds

  • 1 teaspoon cumin seeds

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 400 g hummous

  • 1 lemon

  • 2 tablespoons harissa paste

  • 1 handful mixed nuts and seeds, toasted

  • 3 handfuls 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 hummous into a bowl with a little squeeze of lemon juice and 1 tablespoon of harissa. 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 harissa 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.



Watch this video online.

Nutritional Information

Barbecued lamb lollipops with spiked hummous & nuts

The perfect summer sharer

More Lamb recipes ->
0 foodies cooked this
The combo of smoky, spicy BBQ lamb chops, zesty houmous and crunchy nuts will blow you away
Serves 4
25m (plus heating BBQ time)
Super easy
Method

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!

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 hummous into a bowl with a little squeeze of lemon juice and 1 tablespoon of harissa. 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 harissa 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.

Watch this video online.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 1089
    54%
  • Carbs 13.6g
    5%
  • Sugar 3.1g 3%
  • Fat 84.4g 120%
  • Saturates 29.2g 146%
  • Protein 66.9g 148%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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