Pea Hummus With Grilled Marinated Lamb
6 tablespoons extra-virgin olive oil, divided
6 tablespoons fresh lemon juice, divided
2 cloves garlic, minced, divided
¾ teaspoon ground cumin
Pinch crushed red pepper flakes
¾ teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1½ pounds lean lamb tenderloin or leg meat, cut into 1-inch chunks
1 pound (3 cups) fresh shelled or frozen, thawed peas
2 tablespoons tahini
¼ cup chopped fresh mint leaves
In a medium bowl combine 2 tablespoons of the olive oil, 2 tablespoons lemon juice, half the garlic, the cumin, red pepper flakes, ¼ teaspoon salt and 1/8 teaspoon black pepper. Add the lamb and toss to combine. Let sit as you prepare the hummus, or refrigerate for up to 8 hours.
To make the pea hummus, if using fresh peas, boil them until tender, 6 to 10 minutes; drain and allow to cool. Place the peas in a food processor with 4 tablespoons of lemon juice, 3 tablespoons of the olive oil, the tahini, the remaining garlic, ½ teaspoon salt and 2 tablespoons water and puree until smooth. Hummus may be made ahead and stored in the refrigerator in an airtight container for up to 3 days.
Soak 12 wooden skewers in water for 10 minutes, and preheat a grill or grill pan over a medium-high heat. Thread 3 to 4 pieces of meat onto one end of each skewer then grill, turning once or twice, until the meat is cooked to medium-rare and grill marks have formed, about 6 minutes total.
To serve, spread about 1/3 cup of the pea hummus onto each plate, top with 2 lamb skewers garnish with mint and drizzle each plate with ½ teaspoon of the remaining oil.
Serve with warm whole grain pita.
Nutrition | Per serving: 370 calories, 28 g protein, 14 g carbohydrates, 23 g fat, 5 g saturated fat, 70 mg cholesterol, 390 mg sodium, 4 g dietary fiber, 5 g sugar
From nutritionist and cookbook author Ellie Krieger