These lamb cutlets make a great canapé or finger food at a barbecue, or you can combine them with a delicious potato salad for a more substantial meal.
For ease I use ready-made hummus and dukkah, but you can easily make your own.
16 french-trimmed lamb cutlets
freshly ground black pepper
250g ready-made hummus
1 preserved lemon, flesh and pulp removed, skin ¬finely diced
4 tablespoons ready-made dukkah
1/4 cup chopped mint
1. Prepare your barbecue for direct cooking over a medium heat. You can use either the fat griddle or the chargrill portion of the barbecue.
2. Just prior to barbecuing, season the cutlets with salt and pepper. Place on the barbecue and cook to your preferred degree. I prefer medium for lamb, for the best texture and tenderness — so about 3–4 minutes each side.
3. Remove the cutlets to a tray to rest for 3 minutes.
4. Just prior to serving, smear about 1 teaspoon of the hummus over the face of each cutlet. Top with a little preserved lemon.
5. Liberally sprinkle with dukkah to give a nice crunch, then finely scatter with the mint for freshness.
6. Serve straight away.
This recipe first appeared in Ben’s BBQ Bible ($39.95) courtesy of Hardie Grant.