Sumac and coriander lamb cutlets with green hummus

This versatile hummus will work with whatever soft herbs you have on hand - it's a great way to use up leftover bunches.

You'll need

½ tbsp cumin seeds 1 tsp coriander seeds 60 ml (¼ cup) olive oil 2 2garlic cloves, crushed 1 tbsp sumac Finely grated rind and juice of 1 lemon 12 lamb cutlets ½ cup (loosely packed) flat-leaf parsley, torn ½ cup (loosely packed) mint, torn Crumbled feta, flatbread and lemon wedges (optional), to serve   Green hummus 1 cup (loosely packed) rocket ½ cup (loosely packed) coriander ½ cup (loosely packed) flat-leaf parsley ¼ cup (loosely packed) mint 2 spring onions, finely chopped 60 ml (¼ cup) olive oil 400 gm canned chickpeas, rinsed and drained 1½ tbsp hulled tahini Juice of 1 lemon, or to taste


  • 01
  • Dry-roast cumin and coriander seeds in a small frying pan until fragrant (30 seconds). Crush with a mortar and pestle and transfer half to a bowl. Crush remaining spices until finely ground. Add to bowl along with olive oil, garlic, sumac and lemon rind. Add cutlets, toss to coat and season to taste.
  • 02
  • For green hummus, process rocket, herbs, spring onion and oil in a small food processor until combined. Add chickpeas, tahini and lemon juice and 1 tbsp warm water, process until smooth (1-2 minutes) and season to taste.
  • 03
  • Heat a char-grill pan or barbecue to medium-high, and grill cutlets, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Scatter with herbs and feta, and serve with green hummus, flatbread and lemon.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2017

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