ingredients

400 g leg of lamb in thick slices
400 g canned chickpeas weighed
2 tbsp. to s. garlic semolina
2 tbsp. to s. grains of caraway
1 tbsp. to c. ground cumin
2 tbsp. to s. of tahin
2 tbsp. to s. fine and strong mustard
2 tbsp. to s. soy sauce
2 tbsp. to s. liquid honey
4 tbsp. to s. lemon
extra virgin olive oil

Equipment

1 mortar
1 pestle
1 propeller robot

Steps

Lamb marinated with cumin

At least 2 h 15 before cooking: grill the caraway seeds over medium heat in a frying pan without fat. Crush them fat in the mortar. Mingle 1 tbsp. to s. crushed cumin, mustard, soy sauce, honey, lamb in large dice. Let marinate for 2 hours in the fridge.

At the same time : mix chickpeas (except 12), garlic, lemon, tahini, 4 tbsp. to s. water; salt and pepper at the mill; add the rest of ground cumin, ground cumin and olive oil in a fillet until smooth. Pour into a large bowl and sow the 12 chickpeas.

Serve : Drain, spread the lamb in a baking dish. Cook more than 12 cm under the preheated grill, 6-7 to 15 min depending on desired cooking, turning once. Serve with the hummus.

tips

Spices. Cumin in grain and ground, garlic semolina, salt and pepper mill: everything is in the display Ducros (supermarkets).

Tahini. Pasta of crushed sesame seeds, in organic shops.

Wine. Collioure red. Cuvée Our Lady of the Angels 2008 Cazes. Perfectly ripe fruit and spices, supported by a velvety structure. 14 €. Large surfaces and addresses on magazine-avantages.fr