featured flavour
hommus
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grilled lamb cutlets on hommus with za’atar and pomegranate
protein
Charred lamb cutlets on a generous bed of hommus, drizzled with za'atar oil. Scattered with pomegranate and fresh herbs — smoky, bright and made for sharing.
prep time
0
min
cook time
0
min
number of serves
2
what you’ll need
- 8 lamb cutlets, frenched
- Salt flakes, to season
- Freshly ground black pepper, to season
- ¼ cup extra-virgin olive oil
- 200 g NUFFIN hommus
- 1 lemon
- 1 tablespoon za’atar
- ¼ cup pomegranate seeds
- ½ cup fresh herb leaves (mint, parsley and coriander)
let’s get into it
Prep
Remove the lamb cutlets from the fridge 30 minutes before cooking. Season with salt and pepper, then drizzle with 1 tablespoon of olive oil.
Spoon the hommus into a bowl. Add the lemon zest and lemon juice, stirring until smooth and creamy. Set aside.
In a small bowl, combine the za’atar with the remaining olive oil. Set aside to infuse.
Cook
Preheat a barbecue or griddle pan to medium-high heat. Grill the lamb cutlets for 3–4 minutes per side, or until charred and cooked to your liking.
Transfer the lamb to a plate and rest for 5 minutes.
Serve
To serve, spread the hommus generously over a serving platter. Arrange the lamb cutlets on top and drizzle with the za’atar oil.
Sprinkle with pomegranate seeds and fresh herbs.
