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Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 4 trimmed lamb fillets
- 1 bulb of garlic
- 1/2 cup (100 g) canned chickpeas, drained
- 2 teaspoons lemon juice, extra
- 1 tablespoon low-fat plain yoghurt
- 4 × 100 g pieces Turkish bread
Method
1. Mix the lemon juice, cumin, olive oil and some salt and pepper. Add the lamb fillets and leave to marinate for at least 1 hour.
2. Preheat the oven to hot 210ºC (415°F/Gas 6-7). Wrap the bulb of garlic in foil, then roast for 20 minutes, or until soft. Cool, then squeeze out the pulp from each clove. Purée the pulp with the chickpeas, extra lemon juice and low-fat yoghurt in a food processor, add a little water to achieve a spreading consistency, if needed. Season.
3. Grill or barbecue the lamb for 3 minutes on each side, or until done to your liking. Grill or toast the Turkish bread, then slice through the middle and spread with the chickpea spread. Top with thin slices of the lamb, tomato and rocket leaves.
