Grilled Lamb Cutlets with Cumin Infused Hommous, Cucumber, Pomegranate & Mint

Serves: 4


12 lamb cutlets

Flake salt, ground black pepper

3 tbsp olive oil

2 Lebanese cucumbers, cut in half lengthways, seeds removed

½ small red onion, finely sliced

Seeds from ½ pomegranate

½ cup green olives, pitted

Handful mint leaves, picked

Handful Mache lettuce or wild rocket leaves

1 tbsp chardonnay vinegar

1 bottle Fresh Fodder Cumin Infused Hommous

1 lemon, cut into wedges, to serve

Flatbreads to serve


Preheat a BBQ or grill to a high heat.


Season the lamb cutlet with drizzle with 1 tbsp olive oil then Grill for approx. 5-6 minutes, turning throughout, before allowing to rest on a plate and keep warm.


Finely slice the cucumbers and add to a bowl with the red onion, pomegranate, green olive, mint, and Mache leaves. Dress with 2 tbsp olive oil and the chardonnay vinegar, lightly season and toss to combine.


Squeeze the Hommous over a serving plate, scatter with half the salad then top with the lamb cutlets and serve with the remaining salad on the side, lemon wedges and flatbreads.

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