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Spiced Grass-Fed Lamb Over Hummus

Servings 6
Prep Time 15 minutes
Cook Time 5 minutes

Ingredients

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 chickpeas 15 ounces
  • 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

Instructions

  • To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
  • Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
  • To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
  • In bowl of 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 large platter and spread it out.
  • In 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 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
  • To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
  • Top with squeeze of lemon juice and serve with flatbread or tortilla chips.
Course: Appetizer, Breakfast, Snack