Hummus topped with marinated lamb, lemon sauce and pine nuts

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

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

  • 1 green chilli, deseeded and finely chopped
  • handful flatleaf parsley, finely chopped
  • 2 lemons, juice only
  • 2 garlic cloves, crushed
  • 2 tbsp white wine vinegar
  • handful toasted pine nuts, for garnish
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