Foodie Magdalena Roze told The Carousel: “As parents to two young children we always try to make meal times as easy as possible, meaning leftovers are a mainstay in our kitchen – if dinner can extend beyond one meal into two or three, that means less time in the kitchen for us and more quality time with the kids.”
“Leftovers are great not only to save time and money, but also to reduce waste – something that we are both very passionate about. “
PREP TIME 30 mins
COOKING TIME 20 mins
8 lamb chops
1 tsp roasted ground fennel seeds
1 tsp smoked paprika
1/2 tsp roasted ground cumin seeds
1 tbsp oil
Sweet potato hummus
200g soaked or tinned chickpeas
1 small sweet potato (roasted)
1 tbsp sesame seeds (roasted)
1 clove garlic
1-2 tbsp olive oil (keep some of the whole chickpeas and sesame seeds for garnish)
1 red onion, thinly sliced
1 pinch sumac
1 handful picked parsley leaves
1 handful sliced cherry tomatoes
- Boil the chickpeas until soft. Strain, keeping a little of the liquid and whole chickpeas for garnish. Using a food processor, blitz the chickpeas with garlic and sesame seeds in a little of the liquid and olive oil. Season with salt, pepper and lemon.
- Season the lamb loin chops with spices. Leave to marinade for 15 minutes. Heat oil in a non-stick pan then fry the chops for 3 – 4 minutes each side until medium rare.
- If sharing, arrange the hummus on a large platter and top with the lamb loin chops. Garnish with the red onion, cherry tomatoes, herbs, sumac, sesame and chickpeas. Then season with lime and a little more olive oil.