seared lamb rump with hummus
Recipes
Lamb
Seared lamb rump with hummus
Tender and full of flavour - lamb rump with hummus is sure to be a crowd pleaser.
Ingredients
- 300g lamb rump
- 1 tbs olive oil
- salt and pepper
- 1 tsp baharat
- 1 tsp pomegranate molasses
- 1 bunch asparagus
- 400g hummus
- handful fresh rocket leaves
- ½ red onion, thinly sliced
- 1 tbs pine nuts, toasted
- 1 tbs marinated feta
- ¼ cup sundried tomatoes
Directions
- Heat up a BBQ or grill.
- Rub oil over the entire lamb rump.
- Season with freshly ground salt and pepper, baharat and the pomegranate molasses.
- Sear on the barbeque for approximately 4 minutes on either side. Remove and allow to rest.
- Drizzle a little olive oil on the asparagus and season with salt & pepper. Cook on the same grill for approximately 5 minutes, turning frequently. Remove and set aside.
- Thinly slice the lamb rump.
- Spread the hummus on a large platter. Top with rocket leaves, sliced onion, asparagus, sliced lamb, feta, pine nuts and sun-dried tomatoes. Serve immediately with crispy pita bread.
