Step 1
Mix the egg, 2 tablespoons of the hummus and 2 tablespoons of the lemon juice in a wide, shallow bowl. Season with salt and pepper. Add the lamb cutlets and toss to coat. Set aside at room temperature for 10 minutes.
Step 2
Meanwhile, cook the pasta in boiling salted water for 6-8 minutes, or until al dente, reserving ¼ cup of the cooking water. Drain the pasta, rinse in cold water and place in a large bowl.
Step 3
Add the rocket, spring onions and chickpeas to the pasta, and toss to combine. Whisk the remaining hummus, lemon juice and olive oil with the mustard and chilli in a small bowl. Pour over the pasta salad and toss to coat.
Step 4
Combine the breadcrumbs and dukkah on a plate and season with salt and pepper. Press the lamb into the crumbs.
Step 5
Heat the remaining oil in a large nonstick frying pan over high heat. In two batches, add the lamb to the pan and cook for 6 minutes, or until golden and crisp, turning halfway through.
Step 6
Divide the salad among 4 plates, and add 2 or 3 cutlets on each. Serve, dusted with a little extra dukkah.
