Mini lamb roast, hummus & gremolata

🧂 Ingredients

• 2 mini boneless lamb shoulder

  rolled
• salt
• oil
• 400 g tin chickpeas
• 1 tbsp lemon juice
• 1 tsp tahini
• ½ tsp cumin
• 3 dashes sesame oil
• 1 clove garlic

  crushed
• salt
• 100 g olive oil

  add more if required
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 handful parsley

  chopped
• 2 bunches carrots
• 1 handful raisins
• 1 handful almonds

Instructions

• 1 Place all ingredients (except oil) in a mini food processor and blitz as you add
  the oil
• 2 More oil maybe needed but this is dependent upon how thin you like your hummus.
  I like to add a couple tbsp of water to mine to thin it out
• 3 Remove from the fridge 15mins + before cooking
• 4 Rub in oil and season generously
• 5 Cook in frying pan for approx. 5 mins to brown the outside
• 6 Place on a wire rack and roast in the oven at 200c for approx. 20mins or until
  internal temperature reads approx. 50c for medium rare (prepare the carrots)
• 7 Allow to rest for 8-10 minutes before slicing
• 8 Peel carrots and toss in oil/salt
• 9 With 5 minutes to go for the lamb to be cooked, fry the carrots for 5 minutes on
  high heat
• 10 Once the lamb has been removed then place the carrots in the oven @ 200c for
  8-10 minutes to cook
• 11 Plump the raisins by soaking them for 1 minute in warm water
• 12 Toast the almonds for 2-3 minutes in a dry frying pan and chop
• 13 Add the lemon, oil & chopped parsley together for the oil

Nutrition Info