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!
Ingredients:
Hummus:
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)
Salt
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.
Lamb;
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
Topping:
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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