Moroccan lamb with pita and hummus
Photo by Babiche Martens
In this Moroccan lamb I have used loins, as there is absolutely no waste and no fat, which makes them perfect for quick cooking and slicing straight onto the plate.
Aubergines are best well-cooked, and don’t skimp on the oil. It is very Mediterranean to have oily aubergine. Making your own hummus is one of the simplest things you can do and it is so handy to keep in the fridge to add to sandwiches or eat with crudites.
- Rub the lamb loins with Moroccan spice and set aside.
- Heat 2 tablespoons of oil in a frying pan and cook the aubergine for 4 or 5 minutes on both sides until soft and cooked through. You may need a little more
- In the same pan heat 1 tablespoon of oil. Sear lamb on all sides and continue to cook for 5-8 minutes, depending on thickness. Season with salt and pepper. Rest for 5 minutes.
- To serve, warm the pita bread, top with sliced lamb and aubergines and add a good dollop of your favourite hummus. Garnish with mint leaves.
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