Spiced lamb with carrot salad and minted hummus

Photography by Ben Dearnley

This global-inspired meal zips from the chopping board to the table in under half an hour. Don't believe us? Take up the challenge. Set your timer and away you go!

Ingredients (serves 4)

• 1/2 bunch flat-leaf parsley
• 1/2 bunch mint
• 200g hummus
• 2 long green chillies
• 1 eschalot
• 1 lemon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp honey
• 60ml (1/4 cup) olive oil
• 3 large carrots, unpeeled
• 50g (1/3 cup) roasted pine nuts
• 4 x 80g lamb leg steaks

Method

1. To make minted hummus, wash parsley and mint. Halve each bunch and set aside. Trim 6cm from stems of remaining herbs and discard. Place herbs, including stems and leaves, in a food processor with hummus and process until mixture is smooth. Transfer to a bowl and set aside.

2. To make salad, seed chillies and finely chop. Finely chop eschalot. Juice lemon. Place chillies, eschalot, lemon juice, 1 tsp cumin, coriander, honey and 2 tbs oil in a bowl and stir to combine.

3. Coarsely grate carrots. (Alternatively, use the julienne attachment on a mandolin to cut them.) Add to chilli mixture and toss to combine. Pick leaves from reserved herbs and add to carrot mixture with pine nuts and 1/2 tsp salt (don’t toss together yet).

4. Heat a chargrill pan over high heat. Dust lamb with remaining 1 tsp cumin, brush with remaining 1 tbs oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.

5. Spread three-quarters of the minted hummus over plates. Toss carrot salad. Thickly slice lamb and layer on plates with salad. Serve immediately with remaining minted hummus.

Notes

• Quick cooking tips: Before cooking, read the recipe from start to finish, then gather all the equipment and ingredients needed.

  To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.

  To get maximum juice from a lemon, roll it on a work surface before juicing.