Spiced lamb with carrot salad and minted hummus

Spiced lamb with carrot salad and minted hummus

30 mins



  • 1/2 bunch flat-leaf parsley
  • 1/2 bunch mint
  • 200g hummus
  • 2 long green chillies
  • 1 eschalot
  • 1 lemon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons honey
  • 60ml (1/4 cup) olive oil
  • 3 large Wilcox carrots, unpeeled
  • 50g (1/3 cup) roasted pine nuts
  • 4 x 80g lamb leg steaks


  • Step 1 To make minted hummus, wash parsley and mint. Halve each bunch and set aside. Trim 6cm from stems of remaining herbs and discard. Place herbs, including stems and leaves, in a food processor with hummus and process until mixture is smooth. Transfer to a bowl and set aside.
  • Step 2 To make salad, seed chillies and finely chop. Finely chop eschalot. Juice lemon. Place chillies, eschalot, lemon juice, 1 teaspoon cumin, coriander, honey and 2 tablespoons oil in a bowl and stir to combine.
  • Step 3 Coarsely grate carrots. (Alternatively, use the julienne attachment on a mandolin to cut them.) Add to chilli mixture and toss to combine. Pick leaves from reserved herbs and add to carrot mixture with pine nuts and 1/2 teaspoon salt (don’t toss together yet).
  • Step 4 Heat a chargrill pan over high heat. Dust lamb with remaining 1 teaspoon cumin, brush with remaining 1 tablespoon oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
  • Step 5 Spread three-quarters of the minted hummus over plates. Toss carrot salad. Thickly slice lamb and layer on plates with salad. Serve immediately with remaining minted hummus.

    Recipe courtesy of taste.com.au
    Serving size 4
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