Prep 15 mins + marinade 30 mins
Cook 20 mins
Lamb, marinated in Cumin flavoured mustard, soy sauce and honey, and grilled before serving with home-made houmous lightly seasoned with Cumin and Garlic.
- 2 tbs Schwartz Cumin Seed
- For the lamb:
- 2 tbs Dijon mustard
- 2 tbs soy sauce
- 2 tbs runny honey
- 450g (1lb) lamb leg steaks (cubed optional)
- For the houmous:
- 400g tin chickpeas, drained
- 2 tsp Schwartz Garlic Cooking Paste or 2 garlic cloves, peeled
- 3 tbs lemon juice
- 2 tbs tahini paste
- 1 tsp Schwartz Cumin Ground
- 2 tbs extra virgin olive oil, plus extra to drizzle
- Pitta bread to serve
- Schwartz Sea Salt and Black Pepper to season
STEP 1Dry-fry the Cumin Seeds and lightly crush with a pestle and mortar.
STEP 2Mix 1 tbs of the crushed Cumin Seeds in a bowl with the mustard, soy sauce and honey. Add the lamb, cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
STEP 3Meanwhile, make the houmous. Place 8-10 chickpeas aside, then blend the remaining chickpeas with the Garlic, lemon juice and tahini paste in a blender. Add the remaining crushed Cumin Seeds and Ground Cumin to the houmous and continue to blend. Gradually add the olive oil, until the desired texture is achieved. Season well. Place in a small bowl, drizzle with more extra-virgin olive oil and top with the reserved chickpeas. Garnish with a few fried onions and Cumin Seeds if desired.
STEP 4When ready to serve, pre-heat the grill to a medium-high heat and cook the lamb for 8-10 minutes, turning half-way through, or until cooked to your liking.
STEP 5Serve the lamb with the houmous and toasted pitta breads.
STEP 6Cook’s Notes:
STEP 7For delicious pitta bread, split pittas in half lengthways, then cut into triangles. Drizzle with olive oil and sprinkle over a few Cumin Seeds. Cook in a pre-heated oven at 200°C, 400°F, Gas Mark 6 for 6-7 minutes, until they begin to crisp up.