Grilled Australian Lamb Top Sirloin with Hummus, Grilled Zucchini and Baby Greens Salad

6 pieces of lamb top sirloin
3 cloves of garlic, crushed and chopped fine
2 teaspoons ground cumin
2 teaspoons ground coriander
2 heaping teaspoons Dijon mustard
1 teaspoon dried thyme
2 tablespoons virgin olive oil
Butchers string or twine
Kosher salt
Cracked black pepper to taste
2 medium zucchini

Trim any fat from the individual sirloins. Tie the top sirloin crossways with buchers string, to make them more cylindrical. Place them in a bowl and add all ingredients. Rub lamb all over to incorporate the flavors. Set aside.

Hummus

1 small can garbanzo beans.
½ bunch flat leaf Italian parsley, finely chopped.
Juice of 4 lemons
2/3 cup and 1 tablespoon of virgin olive oil
1 small yellow onion, finely diced
Kosher salt
Cracked black pepper to taste
2 oz cream cheese (optional)

Sautee the onions in the tablespoon of olive oil until clear. Drain and add the garbanzo beans. Stir until beans are warm. Blend in a food processor adding the 2/3 cup of olive oil, garlic, cream cheese, lemon juice, salt and pepper. Remove from the food processor and place in a bowl. Adjust seasoning. Add finely chopped parsley. Serve at room temperature. (Serves 6.)

Grill the lamb on medium and turn slowly until the meat is cooked to rare (or finish in the oven on 350 degrees for few minutes). Remove string from the lamb.

Cut 2 medium green zucchini in half and slice lengthwise. Brush with some olive oil. Place on the grill, and cook on both sides. Salt, pepper and grill with the lamb. Dress some baby greens with olive oil, lemon juice, salt and pepper. Once the lamb has rested for 5 minutes, slice the lamb on an angle and serve over the hummus. Dress the plate with grilled zucchini and baby greens. (Serves 6.)