Best 6 Grilled Lamb With Hummus Mash Recipes

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When it comes to quick and flavorful meals, grilled lamb with hummus mash is a dish that truly shines. The tender lamb, infused with smoky flavors from the grill, pairs perfectly with the creamy and tangy hummus mash. This combination creates a harmonious balance of flavors and textures that will tantalize your taste buds. Whether you're a seasoned grill master or a home cook looking to impress your dinner guests, this recipe is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED LAMB WITH BROWN SUGAR GLAZE



Grilled Lamb with Brown Sugar Glaze image

Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.

Provided by Debra

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h25m

Yield 4

Number Of Ingredients 8

¼ cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
4 lamb chops

Steps:

  • In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
  • Preheat grill for high heat.
  • Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g

MARINATED GRILLED LAMB



Marinated Grilled Lamb image

It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1/4 cup lemon juice
1/4 cup dry white wine or chicken broth
3 tablespoons olive oil
8 garlic cloves, minced
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
1 sprig fresh rosemary
Additional salt and pepper

Steps:

  • In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

GRILLED LAMB WITH HUMMUS MASH



Grilled lamb with hummus mash image

Forget potatoes, try this tasty mash made with chickpeas - you'll be hooked in no time

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

8 lamb chops
2 courgettes , thickly sliced
3 tbsp olive oil
1 red onion , halved
1 lemon
2 x 400g / 2 x 14oz cans chickpeas
50g feta cheese
handful mint leaves, finely chopped

Steps:

  • Heat grill to high. Put the chops and sliced courgettes on a baking tray, then toss with 1 tbsp olive oil and season. Grill for 3-5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.
  • Meanwhile, cut the onion into thin halfmoon slices and tip into a bowl with another tbsp olive oil and a good squeeze of lemon juice. Leave to marinate.
  • Tip the chickpeas into a sieve. Pour over boiling water to warm them, then whizz with the remaining oil and half the feta. Add a few tbsps of water to loosen, then season to taste. Serve with the lamb, courgettes and onions, sprinkled with the mint and remaining feta.

Nutrition Facts : Calories 633 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 1.3 milligram of sodium

GRILLED MARINATED LAMB WITH MACHE AND MINT



Grilled Marinated Lamb with Mache and Mint image

Provided by Tyler Florence

Categories     main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 21

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, butterflied
1 bunch mache
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows
1 cup dried chickpeas, soaked overnight
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish

Steps:

  • To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
  • Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.
  • Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.
  • Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
  • Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

HARISSA LAMB WITH HUMMUS



Harissa Lamb With Hummus image

The secret to char grilling lamb is to cook it over a high heat, searing in all the juices. Then just let it sit for a few minutes to relax, so that the meat becomes tender and wonderfully juicy. Its really not difficult and i guarantee that these delicious lamb pittas are well worth the effort.

Provided by Lene8655

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon harissa
1 lemon, juice of
2 tablespoons chopped of fresh mint
1/2 teaspoon sea salt
350 g lamb fillets
4 pita breads
50 g fresh rocket
4 tablespoons hummus
lemon wedge, to serve

Steps:

  • Mix together the harissa paste, lemon juice, chopped mint and sea salt. Add the lamb fillets, turning to coat in the mixture, and set aside to marinate for 10 minutes or so.
  • Heat a griddle pan for 2-3 minutes until hot. Add the lamb fillets and cook for 8 -12 minutes until well browned but still a little pink in the centre; remove from the heat and allow to rest for 5 minutes to tenderize the meat. Warm the pittas in the same pan.
  • Cut the pittas in half and fill each pocket with the rocket.
  • Diagonally slice the lamb into 1 cm thick slices and pack into the pittas. Top with a dallop of hummus and serve warm with lemon wedges for squeezing over.

Nutrition Facts : Calories 468.2, Fat 25.6, SaturatedFat 10.6, Cholesterol 64.8, Sodium 722.5, Carbohydrate 37.1, Fiber 2.6, Sugar 1.3, Protein 21.4

LAMB STEAKS WITH HUMMUS NEW POTATOES



Lamb steaks with hummus new potatoes image

The hummus potatoes are the perfect addition to flavoursome spring lamb in this recipe

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 7

500g new potatoes
2 lamb leg steaks
1 tsp olive oil
bunch cherry tomatoes on the vine
3 tbsp hummus
10 pitted green olives , roughly chopped
small handful flat-leaf parsley , chopped

Steps:

  • Cook the potatoes in boiling salted water for 15 mins or until tender. Meanwhile, heat the grill or a griddle pan. When the potatoes are almost ready, season the lamb steaks, rub with a little oil, then griddle or grill for 3-4 mins on each side until they are cooked to your liking, adding the tomatoes halfway through until juicy and bursting.
  • When the potatoes are ready, drain well, then return to the pan and gently crush with a fork or potato masher. Stir through the hummus, olives and parsley, then season well. Serve the crushed potatoes with the lamb and the tomatoes.

Nutrition Facts : Calories 552 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium

Tips:

  • Choose the right cut of lamb: For grilling, choose a tender cut of lamb like a loin chop, rib chop, or leg steak. Avoid tougher cuts like the shoulder or shank.
  • Marinate the lamb: Marinating the lamb helps to tenderize it and add flavor. You can use a variety of marinades, but a simple combination of olive oil, lemon juice, garlic, and herbs works well.
  • Grill the lamb over medium-high heat: This will help to create a nice sear on the outside of the lamb while keeping the inside juicy.
  • Use a meat thermometer to check for doneness: The lamb is done when it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Let the lamb rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful lamb.
  • Serve the lamb with hummus mash: Hummus mash is a delicious and easy-to-make side dish that pairs perfectly with grilled lamb. To make hummus mash, simply combine hummus with mashed potatoes and a few seasonings.

Conclusion:

Grilled lamb with hummus mash is a flavorful and satisfying dish that is perfect for a summer cookout or a special occasion dinner. By following these tips, you can easily cook a delicious and juicy lamb that will impress your friends and family.

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