April 2020
Rosemary & Garlic Grilled Lamb Cutlets with Hummus & Tabbouleh
~Recipes~ By Chef
Manuel
For the Tabbouleh: - 7 5g Bulgur wheat, soaked in cold water overnight - 2 Cloves garlic, finely chopped - Good glug extra virgin olive oil - Juice & zest of a lemon - 1 tbsp Chopped mint - 1 tbsp Chopped coriander - 1 tbsp Chopped parsley - 6 Cherry tomatoes, quartered - 2 Inch piece cucumber, peeled & chopped - 2 tbsp Chopped pistachios - Salt & pepper
For the Hummus: - 1 x 200g Tin chickpeas, rinsed & drained - 2 tbsp Extra virgin olive oil - 1 Clove garlic, chopped - 1 tbsp Greek yogurt - 1 tbsp Tahini paste - 1 tsp Ground cumin - Juice ½ lemon - Salt & pepper
You will also need: - 2 Racks x 4 French cut lamb cutlets - Salt & pepper - 2 Sprigs rosemary - 1 Cloves garlic, sliced - 2 tbsp Olive oil
SERVES
2
Method: Start this recipe by soaking the bulgur wheat overnight you will not
need to cook it. Drain the bulgur wheat well by pressing down lightly to ensure all the water is removed. Put in a large bowl. Add all the other ingredients & mix well. Season, to taste, with salt & pepper & chill. Next, prepare the hummus by blending all the ingredients together in a liquidizer until smooth. Finally, prepare the lamb cutlets. Season well all over with salt & pepper, drizzle with olive oil & sprinkle over the garlic & rosemary. Heat a griddle pan with a little oil & place in the rosemary & a clove of garlic. Fry the lamb cutlets on both sides for 2 minutes or so leaving pink. To serve, lay tablespoonful's of the tabbouleh onto your serving plates. Arrange 4 lamb cutlets onto each plate & serve with the hummus on the side.
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