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The Ivy’s Moroccan Spiced Rump of Lamb with Fattouche & Houmous

Made at The Ivy | Serves 2

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2 rumps of lamb, approximately 200g each, fully trimmed
2 tsp harissa

For the houmous
100g chickpeas, soaked overnight in cold water
2 cloves garlic, crushed with 1 tsp salt
Juice of 1 lemon
60ml tahini paste, stir well
Salt & pepper

For the dukkah
8 tbsp sesame seeds
4 tbsp coriander seeds
2 tbsp cumin seeds
40g hazelnuts
1 tsp salt
½ tsp freshly ground pepper

For the fattouche
2 tsp sumac (available from good Arabic food stores)
¼ tsp allspice
¼ tsp pepper
1 onion, sliced
4 Cos leaves, washed and dried
4 radishes, thickly cut
2 large ripe tomatoes, diced
1 large cucumber, largely diced
150gm mixed herbs; mint, coriander, parsley, chopped
60ml olive oil
40ml extra virgin oil
Juice of 1 lemon
½ tbsp balsamic vinegar

To make the houmous, take the chickpeas that have been soaking overnight, while they are still in water and rub them with your fingers to loosen their skins.  These will float to the surface and can then be discarded.  Place the chickpeas in freshwater and cook for 40 to 60 minutes on the hob until they are tender.  Strain them, being careful to retain the cooking liquid.  Place the drained chickpeas into a food processor with the crushed garlic, lemon juice, tahini and 2 tablespoons of the cooking liquid.  Blend until the mixture is smooth, adding more cooking liquid if required and season.  Leave to one side.

To make the dukkah, roast all the ingredients separately on a baking sheet, except for the salt & pepper.  If the hazelnuts have skins on them these can be removed after roasting by rubbing with a cloth.  Pound the roasted seeds in a pestle & mortar or gently blend them in a food processor, being careful not to over blend them so that they form an oily paste.  Combine the nuts, seeds and salt & pepper, and keep in an air tight container until ready to use.

In a preheated frying pan, season the rumps of lamb and seal for at least 3 to 4 minutes to ensure all the flavours are locked in and then place in a hot oven.  Once cooked, remove the lamb from the oven, saving the jus to one side.  Whilst the lamb is resting, mix together all the ingredients for the fattouche salad, ensuring that the herbs are squeezed and covered with the liquid and place in a bowl to be served separately.

To serve
When ready to serve, place a small amount of harissa onto each plate and a large spoonful of houmous adjacent to it, finish with a drizzle of olive oil.  Slice the warm lamb rumps and arrange onto the plate.  Sprinkle the lamb with the dukkah and finish with a little jus from the meat.  Serve with the fattouche salad.

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