Chargrilled Lamb and Lemon

Method

1 Put the diced lamb in a bowl with the onion, garlic, cumin and olive oil. Toss everything together and set aside to marinate for at least 15min but ideally about 1hr.

2 Preheat the grill to its highest setting. Spread the lamb mixture in an even layer over the bottom of the grill pan. Season generously and sprinkle with thyme. Roughly chop the lemon and squeeze the juice over the lamb, then add the lemon pieces to the pan.

3 Place the pan under the grill, about 5cm (2in) away from the heat. Turn the mixture over with a wooden spoon as it browns. After about 12-15min the lamb should be nicely charred on the outside and just pink in the middle. The flesh in the lemon pieces will be soft and mellow now, too.

4 Put the hummus into a small bowl, then stir in 2tbsp of the pan juices and the Greek yogurt. Serve with the lamb.

COOK'S TIP
You'll find that some liquid will come out of the lamb and onions as they begin to cook. This needs to evaporate away before the lamb will start to brown - so be patient!