Lamb Brochettes With Hummus Food

HUMMUS WITH LAMB

Steps:

• Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.

HUMMUS BOWLS WITH SPICED LAMB

Steps:

• Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs.
• Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.

LAMB BROCHETTES WITH HUMMUS

Steps:

• Place lamb cubes in a freezer bag, and add pomegranate molasses, garlic oil, allspice, cumin and coriander.
• Seal bag, and mix well so lamb is coated.
• Refrigerate overnight or up to two days.
• About 1 hour before grilling, place 10 bamboo skewers in water to soak.
• Heat grill.
• In a small mixing bowl, combine hummus, yogurt and cumin.
• Season with lemon juice to taste, and refrigerate until needed.
• When ready to grill, remove lamb from refrigerator.
• Thread three or four pieces of lamb onto each skewer.
• Grill lamb so that it is seared on outside but still tender inside.
• Check meat by cutting a cube and tasting.
• Arrange cooked skewers on a platter, and garnish with lemon wedges.
• Place hummus mixture in two small serving bowls, dust each bowl with a little cumin, and serve.

HARISSA LAMB & HUMMUS FLATBREADS

Steps:

• Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
• Meanwhile, warm the flatbreads, then spread each with 1 tbsp hummus. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

GREEK LAMB BROCHETTES WITH CUCUMBER AND TOMATO TZATZIKI

Steps:

• Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes. Mix lamb and next 6 ingredients in glass baking dish. Cover mixture and refrigerate at least 4 hours and up to 8 hours, turning lamb occasionally.
• Preheat broiler or prepare barbecue (medium-high heat). Divide lamb cubes among skewers. Sprinkle with salt and pepper. Arrange skewers on broiler pan or grill. Drizzle with any remaining marinade. Broil or grill lamb to desired doneness, turning occasionally, about 9 minutes for medium-rare. Serve hot with tzatziki.

GREEK LAMB BROCHETTES

Steps:

• Cut trimmed lamb into 1 and 1/2 " inch cubes.
• Mix the lamb and the rest of the ingredients in a glass baking dish.
• Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
• Preheat broiler or prepare barbecue.
• Divide lamb among six to eight skewers and arrange on grill or broiler pan.
• Paint with marinade.
• Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.

LAMB CHOPS WITH HUMMUS & ROASTED TOMATOES

Steps:

• Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.
• Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.
• Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.
• Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.
• Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.

GRILLED LAMB WITH HUMMUS MASH

Steps:

• Heat grill to high. Put the chops and sliced courgettes on a baking tray, then toss with 1 tbsp olive oil and season. Grill for 3-5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.
• Meanwhile, cut the onion into thin halfmoon slices and tip into a bowl with another tbsp olive oil and a good squeeze of lemon juice. Leave to marinate.
• Tip the chickpeas into a sieve. Pour over boiling water to warm them, then whizz with the remaining oil and half the feta. Add a few tbsps of water to loosen, then season to taste. Serve with the lamb, courgettes and onions, sprinkled with the mint and remaining feta.

GRILLED MARINATED LAMB BROCHETTES

Steps:

• Cut the lamb into 16 1 1/2-inch cubes.
• Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.
• Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste. Blend well, then add the lamb and marinate for 30 minutes or longer.
• Meanwhile, preheat oven broiler or grill to high.
• Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
• Brush the skewers with the oil and the reserved marinade.
• Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.
• Serve immediately. Garnish with the watercress.

LAMB BROCHETTES WITH APRICOT & PINE NUT COUSCOUS

Steps:

• Put the lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then mix well. Cut 4 apricots into quarters, add to bowl, mixing lightly, then season. Thread lamb and apricots alternately onto 8 skewers.
• Chop the remaining apricots, then put in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, cover and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, remaining oil and seasoning, then mix well.
• Stir remaining mint and seasoning into the yogurt, then scatter with extra mint if you like. Grill or barbecue skewers for 6-8 mins, turning, until meat is nicely browned. Serve with couscous and yogurt.

MINTED LAMB BURGERS WITH FETA AND HUMMUS

Steps:

• Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.
• Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion, and hummus. Press on roll tops.