Page 60 - Harnett Life Summer 2022

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends
and family with delicious recipes that will delight their
taste buds. For example, this smooth hummus is paired
with tender New Zealand grass-fed lamb loin chops
and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed
Lamb Over Hummus recipe is made using Atkins
Ranch lamb, which is available at your local Whole
Foods Market and hails from New Zealand where the
animals are grass-fed 365 days a year and allowed to
roam and graze freely over lush green hills and pas-
tures. The result is a lean, finely textured, flavorful
meat that tastes just as nature intended.

Visit beefandlambnz.com for more recipes, cooking
tips and information.

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes To make lamb: Remove lamb from bone, dice meat into small
Cook time: 5 minutes cubes and transfer to medium bowl.
Servings: 4-6
Add cumin powder and salt. Toss to coat. Marinate while
Lamb: preparing hummus.
4 Atkins Ranch grass-fed lamb loin chops
1 teaspoon cumin powder To make hummus: Drain chickpeas, reserving 1 tablespoon
1/4 teaspoon salt liquid. Rinse chickpeas under running water then drain.
1 tablespoon extra-virgin olive oil
In bowl of food processor, pulse chickpeas, chickpea liquid
Hummus: and garlic until chickpeas and garlic are chopped.
1 can (15 ounces) chickpeas
3 cloves garlic, chopped Add tahini, lemon juice, salt, cumin, paprika and olive oil.
1/4 cup tahini Mix until smooth paste forms. Taste and adjust by adding
3 tablespoons fresh lemon juice more salt, lemon juice or olive oil, as desired.
1/2 teaspoon salt
1/2 teaspoon cumin Transfer hummus to large platter and spread it out.
1/2 teaspoon paprika
3 tablespoons olive oil In large skillet, heat extra-virgin olive oil over high heat until
hot. Add lamb and cook 30 seconds without moving.
For serving:
1 Persian cucumber, small diced Turn lamb over and cook 30-60 seconds, repeating until all
1 small tomato, diced sides are browned. Remove from pan and let rest 5 minutes.
2 tablespoons roasted pine nuts (or 2 tablespoons pome-
granate seeds) To serve, place cucumbers and tomatoes in well of hummus
parsley, chopped then top with lamb, pine nuts and parsley.
lemon wedges
toasted flatbread or tortilla chips Top with squeeze of lemon juice and serve with flatbread or
tortilla chips.

Page 59 Page 60 Harnett Life ~ Summer 2022