Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3 carrots, peeled, quartered
- 1/3 cup extra virgin olive oil
- 1teaspoons ground cumin
- 400grams can chickpeas, drained
- 1 lemon, 3 tbs zest grated, 2 tbs lemon juice
- 2tablespoons tahini
- 1tablespoons balsamic vinegar
- 1tablespoons thyme, chopped
- 1tablespoons rosemary leaves, chopped
- 4 cloves garlic, finely chopped (save 2 garlic cloves, unpeeled)
- 2 cup green beans, steamed (to serve)
- 8 lamb steaks
Method
Step 1 of 5
To make carrot hummus, preheat oven to 200°C. Toss carrot and garlic with 1 tbs oil. Transfer to a baking tray. Roast for 30 minutes or until beginning to colour.
Step 2 of 5
Meanwhile, combine garlic, zest, juice, vinegar, half the remaining oil and herbs in a glass or ceramic dish. Season. Add lamb, turning to coat. Set aside for 20 minutes.
Step 3 of 5
Heat a large frying pan over medium heat. Drain lamb and cook in batches for 3-4 minutes each side or until cooked to your liking. Keep warm.
Step 4 of 5
Remove carrot and garlic from oven and cool for 5 minutes. Squeeze garlic paste into a food processor, add carrot and remaining ingredients. Process until smooth, adding up to 1/2 cup water to desired consistency. Season.
Step 5 of 5
Slice lamb and serve with hummus and beans.
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