The Ivy’s Moroccan Spiced Rump of Lamb with Fattouche and Houmous (Serves 2)

Name: The Ivy’s Moroccan Spiced Rump of Lamb with Fattouche and Houmous (Serves 2)
Total time: 1 h 45 min
Yield: 2
Ingredients: 2 lamb rumps of, approximately 200g each, fully trimmed; 2 teaspoons harissa; 5/8 cup chickpeas soaked overnight in cold water; 2 cloves garlic crushed with 1 tsp salt; 1 lemon juice of; 4 tablespoons tahini paste stir well; salt and pepper; 8 tablespoons sesame seeds; 4 tablespoons coriander seeds; 2 tablespoons cumin seeds; 4 3/8 tablespoons hazelnuts; 1 teaspoon salt; 1/4 freshly ground pepper; 2 teaspoons sumac available from Middle Eastern food stores; 1/4 teaspoon allspice; 1/4 teaspoon pepper; 1 onion sliced; 4 cos leaves, washed and dried; 4 radishes thickly cut; 2 tomatoes large ripe, diced; 1 cucumber large, largely diced; 3 9/16 cups herbs mixed, mint, coriander, parsley, chopped; 4 tablespoons olive oil; 2 11/16 tablespoons extra virgin olive oil; 1 lemon juice of; 1/2 tablespoon balsamic vinegar

THE LONDON FOODIE

26Ingredients

105Minutes

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Ingredients

US|METRIC

2 SERVINGS

2 lamb (rumps of, approximately 200g each, fully trimmed)

2 tsp. harissa

100 grams chickpeas (soaked overnight in cold water)

2 cloves garlic (crushed with 1 tsp salt)

1 lemon (juice of)

60 mL tahini paste (stir well)

salt (and pepper)

8 Tbsp. sesame seeds

4 Tbsp. coriander seeds

2 Tbsp. cumin seeds

40 grams hazelnuts

1 tsp. salt

1/4 freshly ground pepper

2 tsp. sumac (available from Middle Eastern food stores)

1/4 tsp. allspice

1/4 tsp. pepper

1 onion (sliced)

4 cos (leaves, washed and dried)

4 radishes (thickly cut)

2 tomatoes (large ripe, diced)

1 cucumber (large, largely diced)

150 grams herbs (mixed, mint, coriander, parsley, chopped)

60 mL olive oil

40 mL extra virgin olive oil

1 lemon (juice of)

1/2 Tbsp. balsamic vinegar

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The Ivy’s Moroccan Spiced Rump of Lamb with Fattouche and Houmous (Serves 2)

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