Moroccan Lamb with Summer Hummus and Flat Bread

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Bring a half full kettle to the boil. Preheat BBQ hot plate or grill to high (if using). Prepare vegetables. Remove flatbread from freezer. Toss leek and courgette with a drizzle of olive oil on first prepared tray and season. Roast for about 15 minutes, until starting to caramelise. Turn once during cooking. Set aside to cool slightly.
2. While veggies cook, pat lamb dry, coat with Moroccan spice mix and season with salt.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook lamb for about 2 minutes each side for medium (depending on thickness) or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes.
4. As lamb cooks, tear flat bread into bite-sized pieces, about 2cm. Toss with a drizzle of olive oil on second prepared tray and season. Cook for about 5 minutes until golden and crispy.
5. Place beans and a pinch of salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes until bright green and tender. Drain well. Toss warmed flat bread, lettuce, feta and cooked veggies and beans in a large bowl and season. Thinly slice lamb against the grain.
6. To serve, place veggies onto a plate, top with Moroccan lamb and dollop with summer hummus.