Hummus with Lamb and Lemon Herb Sauce
This Hummus with Lamb comes served with hummus flavored 2 ways, is topped with warm, spiced ground lamb and is topped with an incredible lemon pepper sauce. Adapted from Yotam Ottolennghi.
Servings: 8 servings
- 1 lb ground lamb (See Note 2)
- 1 tsp ground allspice
- 1 tsp za’atar spice blend (See Note 3)
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/8 tsp ground nutmeg
- 1 tbsp white wine vinegar
- 2 tbsp chopped fresh mint
- 2 tbsp chopped flat leaf parsley
- 1 tsp salt
- 1 tbsp butter
- 1 tsp olive oil
- 1/4 cup pine nuts
Lemon Herb Sauce
- 1/4 cup chopped flat leaf parsley
- 1 jalapeño seeded and finely chopped
- 4 tbsp fresh lemon juice
- 2 tbsp white wine vinegar
- 2 garlic cloves minced
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
Add all the ingredients (from lamb through salt) EXCEPT the hummus, butter, oil and pine nuts in a bowl and mix thoroughly by hand. Cover and allow to marinate in the refrigerator for 30 minutes.
In a small bowl mix together the lemon herb sauce ingredients and set aside to marinate.
In a small pan lightly toast the pine nuts until golden brown and season with kosher salt. Set aside.
Over medium-high heat in a large skillet or cast iron pan melt the butter and oil. Add the meat mixture and brown and break up into small bits until cooked through, several minutes.
Using a large spoon scoop up some of the plain hummus and divide evenly over serving plates. Press down in center of hummus with spoon and rotate plate and spoon in opposite directions to swirl. Repeat with second hummus (Cilantro Jalapeño Hummus) if using and top with cooked meat mixture.
Spoon the lemon herb sauce on top and sprinkle the pine nuts and any reserved chickpeas (optional) for garnish. Serve with warm pita, pita chips or any Middle Eastern flatbread.
1. Either purchase or make your own hummus. For this recipe I use my recipe for Cilantro Jalapeño Hummus. Before adding the cilantro and jalapeño reserve half of the blended plain hummus and continue with recipe.
2. Feel free to use 10ounces of lamb neck fillet meat like Yotam does in the original recipe or substitute ground beef.
3. Za’atar is a wonderful Middle Eastern spice blend found in most markets these days. I have my own recipe version (Classic Lebanese Za’atar Spice Mix) or you can substitute oregano leaves.
Calories: 417kcal | Carbohydrates: 19g | Protein: 19g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 878mg | Potassium: 454mg | Fiber: 7g | Vitamin A: 365IU | Vitamin C: 9.1mg | Calcium: 67mg | Iron: 4.4mg