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Sizzling lamb with courgette houmous
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4 Waitrose lamb leg steaks, extra trimmed
1½ tsp Cooks’ Ingredients Hot and Spicy Rub, plus more to serve
2½ tbsp Waitrose Garlic Infused Olive Oil
3 medium courgettes, cut into bitesize pieces
400g can Waitrose Duchy Organic Chickpeas, drained
1 unwaxed lemon
Handful of mint leaves, torn
1. Rub the lamb with the spicy rub and 1 tsp of the garlic infused olive oil, and set aside for 10 minutes. Set a large frying pan over a high heat. Add 2 tsp more of the olive oil then the lamb and courgettes. Sear the lamb for 2 minutes each side until golden, then transfer to a plate and set aside. Fry the courgettes for 2 minutes more, or until soft and golden.
2. Spoon a third of the courgettes into a blender. Add the chickpeas, lemon zest and 1 tbsp juice plus plenty of seasoning. Blitz to a rough purée, then add 2 tbsp garlic oil and blitz again until smoother. Spoon the houmous onto a sharing plate and make a deep swirl in it.
3. Slice the rested lamb. Put the courgette pan back onto the heat. Once hot, add the lamb and let it sizzle. Mound into the houmous, add any pan juices, then squeeze over a wedge of lemon. Serve scattered with the mint leaves and with toasted pitta bread on the side.
Typical values per serving:
This recipe was first published in Fri Jun 15 16:41:36 BST 2018.