In need of some easy weeknight dinner inspiration? Look no further than this delicious recipe for hummus and spiced lamb by Elena Duggan for Australian Lamb.
Prep: 5 mins
Cook: 20 mins
Serves 4
Spiced lamb
- 1 large brown onion, finely diced
- 5g allspice, ground
- 5g cinnamon, ground
- 5g cumin, ground
- 5g coriander, ground
- 500g lamb mince
- 25g pomegranate molasses
Hummus
- 2 x 400g can chickpeas, rinsed, drained
- 150g tahini
- 1 large lemon
- 1 head garlic
- Up to 250g olive oil
To serve
- 25g pomegranate jewels, when in season
- Flat leaf parsley, finely sliced
- Mint leaves, fined sliced
- 25g pine nuts, lightly toasted
- Pita bread, toasted
Heat a large non-stick fry pan to high heat. Add oil and onions, sauté for 2 minutes. Add spices, toast for 1 minute before adding lamb.
Break mince up and stir through spices and onion evenly. Stir every minute or so until starting to brown and caramelise. Total time should be approximately 12-15 minutes. Adjust seasoning to taste.
Whilst still on heat, deglaze the pan with pomegranate molasses and scrape up any crispy bits on the bottom of the pan and stir through.
Whilst lamb is cooking, prepare hummus by placing all ingredients, reserving olive oil, into a high-speed food processor. Blitz on high whilst drizzling olive in, until desired consistency is achieved.
To present, place a pool of hummus on your plate and sprinkle a pile of the lamb on top. Sprinkle over pomegranate, herbs, pine nuts and drizzle of olive oil. Serve with toasted pita bread.
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