Spiced Grass-Fed Lamb Over Hummus

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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
  1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
  2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
  3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
  4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
  5. 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.
  6. Transfer hummus to large platter and spread it out.
  7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
  8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
  9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
  10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

 

 

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