Grilled lamb cutlets with hummus and halloumi

An easy way to add a Middle Eastern flavour to delicious lamb.


Lamb Cutlets:

16 lamb cutlets

sea salt

olive oil


275g of chickpeas, cooked, drained and rinsed

1 lemon, juiced

1 garlic clove, large, peeled and grated

1 tbsp of tahini

100ml of extra virgin olive oil

1/2 tsp ground cumin


sea salt

To Plate:

400g of halloumi, sliced

pitta bread, toasted

watercress, washed

1 dash of olive oil

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Begin by preparing the hummus. Blend the chickpeas with a dash of water, lemon juice, garlic and tahini to make a paste. In a slow, steady stream, add the olive oil, then mix in the cumin, salt and Tabasco to taste. Set aside in a bowl until ready to plate.

Place a large griddle pan over a high heat until very hot. Season the lamb chops with salt and olive oil and cook for 3-4 minutes on each side, or until they reach a medium finish and are nicely charred.

Place a non-stick frying pan over a medium-high heat. Once hot, add a dash of olive oil and fry the slices of halloumi until golden brown on both sides.

Serve immediately with toasted pitta bread, hummus and watercress.


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