Hummus topped with marinated lamb, lemon sauce and pine nuts
Making you own hummus is really worth the effort in this mezze-style main course.
Ingredients
For the lamb
- 1 tsp allspice
- pinch cinnamon
- grated nutmeg
- 1 tsp dried oregano
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped flatleaf parsley
- 1 tbsp white wine vinegar
- 1 tbsp olive oil, plus extra for frying
- 1 neck fillet of lamb, cut into bite-sized pieces
- salt and freshly ground black pepper
For the hummus
- 250g/9oz cooked chickpeas
- 130g/4½oz light tahini
- 2 lemons, juice only
- 3 garlic cloves, finely chopped
- 50–100ml iced water
For the lemon sauce
Method
To make the lamb, mix together the spices, herbs, white wine vinegar, 1 tablespoon of olive oil and some seasoning. Add the lamb and rub the marinade into the meat, then leave to marinate for 30 minutes.
Meanwhile, make the sauces. To make the hummus, blitz the ingredients together in a food processor and slowly drizzle in the iced water until you have a smooth consistency.
To make the lemon sauce, mix together all the ingredients in a small bowl and season to taste.
Heat a dash of olive oil in a large frying pan and sauté the lamb for 6–8 minutes, or until browned all over, but still a little pink inside. Remove from the pan and set aside to rest.
To serve, spoon the hummus onto a plate, add the lamb, spoon over the lemon sauce and scatter with the pine nuts.
