Tuesday, 2 June 2015

Home made Hummus with Griddled Lamb and Pomegranate

When we were young, free and living in Cheshire, we were lucky enough to live near some lovely, casual restaurants. The Man and I would often come home from work, look in the fridge, look at the cooker and sigh. Then, our shoes would go back on and off we’d trot. We'd go to the local turkish restaurant and, over a glass of something cold, we'd chat about our day over hummus, pitta and griddled lamb.

BANG!

Back down to earth with a bump go I and now our after work chats are interspersed with wiping mash off the wall and discussing the texture of poo (the kids, not his). But now we're weaning, the hummus is making a welcome come back and to send us back to our heady days, the lamb is too.

I love the stuff; the garlicky creaminess of the hummus mingling with the juicy meat just does it for me, all mopped up with some warm fluffy but crunchy pitta bread; well, you just can’t go wrong can you?  Luckily the small ones agree and even better, it's quick and easy to make and perfect for Baby Led Weaning - they suck the hummus off and gum the pitta bread into submission.

Even better, you can go from chickpeas-in-whizzer to deliciousness-on-plate in just 10 minutes (plus marinating time) - ideal when you're trying to stop the child from shoving lego bricks up the dog (I'll leave the rest to your imagination).

Thankfully, this meal satisfies the kids after nursery snack and our need for something 'adult'. There's something poetic about lamb and hummus. The fresh tasting succulent lamb with the earthy chick peas, and add the fruity crunch of pomegranate seeds and you have all the sense and tastebuds covered.

If you’re not drooling just reading this then get in the kitchen and make it. If the sun's shining, Barbecue your lamb tonight, pop it on your hummus for tea and bask in the sunshine as the kids run off steam in the garden.  You could almost be in Turkey.


Homemade Hummus with Griddled Lamb and Pomegranate 



Home made Hummus with Griddled Lamb and Pomegranate




(serves 4 as a starter)

For the lamb:


    • 250g-300g lamb rump, cut into large chunks.

    • 1 tsp thyme, leaves picked

    • 1 clove of garlic, crushed

    • Finely grated zest of 1 lemon (use the juice in the hummus)

    • Approx 2 tbsp Olive oil

    • Salt and pepper.

For or the hummus:


    • 1x 200g tin of chickpeas, drained and rinsed.

    • Juice of 1 lemon (use the zest on the lamb)

    • 1 crushed garlic clove

    • 1 tsp ground cumin

    • 2 tbsp tahini

    • Extra virgin olive oil

    • 1 tbsp water

    • Sea salt to taste - go easy if serving the kids too.

    • Pomegranate seeds to decorate

Note – Making hummus is a guessing game and a matter of taste. I like mine quite chunky with lots of olive oil and not too much garlic. Change to suit you.

1. In a small bowl, mix the thyme, garlic, lemon zest olive oil and a little salt and pepper Add the lamb and coat in the marinade. Leave to marinate for 30 minutes whilst you make the hummus.

2. In a blender, place the chickpeas, lemon juice, garlic, cumin, tahini, 1 bsp olive oil and 1 tbsp water and whizz until you have blended it all together but with a nice chunky consistency.

3. Taste the hummus and add salt to your liking. With the blade going, add more olive oil (or a combination of lemon, oil and water, if you aren’t an olive oil fan, but why wouldn’t you be?) until you get the consistency you like. For me, this is 1-2 tbsp more of olive oil.

4. Taste again and adjust the seasoning.

5. Get your griddle so hot it is smoking and add the lamb, reserving the marinade in the bowl. How long it will take will depend on how big your chunks are and how you like your lamb cooked. I like mine pink in the middle and my meat was cut into roughly inch square chunks, and it took around 5 minutes, approx 2.5 minutes on each side.

6. Tip the lamb back into the marinade dish with any juices and leave to rest, covered, for 4 or 5 minutes.

7. Place the hummus in a serving dish and top with the lamb.

8. Pour any juices and marinade left in the bowl over the lamb and sprinkle with pomegranate seeds.

Enjoy!
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