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.”
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“Leftovers are great not only to save time and money, but also to reduce waste – something that we are both very passionate about. “
SERVES 4
PREP TIME 30 mins
COOKING TIME 20 mins
Ingredients
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 lemon
1 clove garlic
1-2 tbsp olive oil (keep some of the whole chickpeas and sesame seeds for garnish)
Garnish
1 red onion, thinly sliced
1 pinch sumac
1 handful picked parsley leaves
1 handful sliced cherry tomatoes
1 lime
Method
- 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.
