LAMB SADDLE WITH HUMMUS
Serves three
- 600 g (about 6 pieces) EMH marinated lamb saddle chops
hummus:
- 1 tin (300 g net) chickpeas
- 2 garlic cloves
- 2 tbsp marinated peppers
- 1 tbsp tahini paste
- 1 tsp Cayenne pepper
- juice of half a lemon
- salt
- 2 tbsp cold-pressed olive oil
to serve:
- thin slices of bread
To make the hummus, peel and chop the garlic, place all ingredients in a blender or food processor and blitz until smooth. Toast the bread and grill the lamb saddle chops for 3–5 minutes on each side or until your preferred doneness. Serve.
