Photo Credit: Deb Lindsey for The Washington Post
6 tablespoons extra-virgin olive oil
6 tablespoons fresh lemon juice
2 cloves garlic, minced
3/4 teaspoon ground cumin
Pinch crushed red pepper flakes
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 pounds lean lamb tenderloin or leg meat, cut into 1-inch chunks
1 pound (3 cups) fresh shelled or frozen, defrosted peas
2 tablespoons tahini (sesame seed paste)
2 tablespoons water
1/4 cup chopped fresh mint leaves
Combine 2 tablespoons of the oil, 2 tablespoons of the lemon juice, half of the garlic, the cumin, crushed red pepper flakes, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper in a medium bowl. Add the lamb and toss to coat thoroughly. Let it sit as you prepare the hummus, or cover and refrigerate for up to 8 hours.
To make the pea hummus, if using fresh peas, boil them until tender, 6 to 10 minutes; drain and allow to cool. Place the peas in a food processor with the remaining 4 tablespoons of lemon juice, 3 tablespoons of the oil, the tahini, the remaining garlic, 1/2 teaspoon of salt and 2 tablespoons of water; puree until smooth.
Soak 12 wooden skewers in water for 10 minutes, and preheat a grill pan over medium-high heat. Thread 3 or 4 pieces of meat onto each skewer, then grill, turning once or twice, until the meat is cooked to medium-rare and grill marks have formed, about 6 minutes total.
To serve, spread about 1/3 cup of the pea hummus on each plate. Top with 2 lamb skewers. Garnish with the mint and drizzle each plate with 1/2 teaspoon of the remaining oil.
Makes 6 servings
Per serving: Calories 370; Total Fat 23 g; (Sat Fat 5 g); Protein 28 g; Carb 14 g; Fiber 4 g; Cholesterol 70 mg; Sodium 390 mg