Spiced Lamb on Hummus

This is my 1,000 post to my cooking blog!!! The best thing about the blog is it has really pushed me to try lots of new recipes, though I do have by old favs that I cook now and again. This is my take on an Ottolenghi recipe. Serve it with a simple chopped salad (recipe 1001) and you have an amazing meal. I can’t wait for lunch to have the leftovers!

2 cans chickpeas, rinsed and drained
1/4 c lemon juice
6 TBSP water
4 cloves garlic
8 oz tahini sauce (I use TJ’s)

Combine in a food processor or blender and run till smooth. You may need more water, add by the TBSP.

Lemon Sauce:
4 TBSP lemon juice
2 TBSP white wine vinegar
4 TBSP parley chopped
2 cloves garlic, minced
1 Green chili, minced

Combine and set aside.

1 lb ground lamb
1 tsp cinnamon
1 tsp Za’atar
1 tsp cinnamon
1/2 tsp pepper
1 tsp allspice
Pinch of nutmeg
1 TBsP parley, minced
1 TBSP mint, minced
1 TBSP white wine vinegar
1 tsp salt
1 TBSP ghee or butter

Pine nuts
Parsley, chopped

Combine all ingredients except ghee in a bowl. Let marinate at least 30 min in the fridge.

Heat ghee in a large non stick skillet over medium high heat, add lamb mixture and cook for 3 – 5 minutes until cooked through and slightly pink.

Serve lamb over hummus, topped with lemon sauce, parley and pine nuts.

Serves 4 – 6.


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