Lamb chops with stuffed oysters and hummus
Ingredients
• 1 kg rack of lamb
• Rosemary
• Thyme
• Salt and pepper
• 400 g wild broccoli
For the mussels:
• 4 fresh oysters
• 100 g chorizo sausage
• 400 g mussels (e.g. Vongole
or mussels)
For the hummus:
• 800 g chickpeas
(soaked overnight)
• 50 g sesame seeds, roasted
• 100 g onions
• 100 g olive oil
• Juice of 1 lemon
• Salt and pepper
• Sugar
preparation
Salt the lamb chops all over and grill them over direct heat until crispy on both sides. Then place them over indirect heat, spread the rosemary and thyme over the lamb and grill them with the lid closed until medium.
For the stuffed oysters, cut the chorizo into small cubes, open the oysters and fill them with the chorizo cubes. Grill the oysters together with the mussels over indirect heat with the lid closed until all the mussels have opened.
For the hummus, cut the onions into thin strips and fry in a pan with a little oil. Cook the chickpeas according to the instructions on the packet and puree finely with the onions, sesame seeds, lemon juice and oil. Season to taste with salt, pepper and a pinch of sugar.
Salt and lightly oil the wild broccoli and grill over direct heat until crispy.
Arrange all components together on a plate and serve.
FIRE&FOOD Issue 4-2019
