Spiced lamb with hummus
Meat is often served similar to this in the Middle East and for good reason. This dish is full of flavour, vibrant with colour and as healthy as they come.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Heat oven to 200C
- Mix together the sumac, smoked paprika, cumin, sesame seeds, fennel and chili flakes
- Rub spice mixture with canola oil into lamb
- Heat a large frying pan and brown the lamb on all sides
- Place lamb on a roasting dish and cook in oven for approximately 15 minutes
- Remove from oven and allow to rest for 10-15 minutes somewhere warm but not hot
- Slice the lamb across the grain
- Spread hummus onto serving plates
- Place sliced lamb on top of hummus
- Sprinkle with sliced preserved lemon rind and chopped parsley
- 2 tspground sumac
- 2 tspground smoked paprika
- 1 tspground cumin
- 1 tsptoasted sesame seeds
- 1/2 tspground fennel seeds
- 1/4 tspchili flakes
- 1 tbspvegetable oil
- 500 glamb rump
- 200 ghummus
- 1 tbsppreserved lemon rind, sliced
- 2 tbspfresh parsley, chopped
Per serve
- Energy1714kJ
- Total Fat13g
- Saturated Fat5g
- Total Carbohydrate39.8g
- Sugars0.3g
- Dietary Fibre5.3g
- Sodium85mg
Method
- Heat oven to 200C
- Mix together the sumac, smoked paprika, cumin, sesame seeds, fennel and chili flakes
- Rub spice mixture with canola oil into lamb
- Heat a large frying pan and brown the lamb on all sides
- Place lamb on a roasting dish and cook in oven for approximately 15 minutes
- Remove from oven and allow to rest for 10-15 minutes somewhere warm but not hot
- Slice the lamb across the grain
- Spread hummus onto serving plates
- Place sliced lamb on top of hummus
- Sprinkle with sliced preserved lemon rind and chopped parsley
Ingredients
- 2 tspground sumac
- 2 tspground smoked paprika
- 1 tspground cumin
- 1 tsptoasted sesame seeds
- 1/2 tspground fennel seeds
- 1/4 tspchili flakes
- 1 tbspvegetable oil
- 500 glamb rump
- 200 ghummus
- 1 tbsppreserved lemon rind, sliced
- 2 tbspfresh parsley, chopped
Ingredients
- 2 tspground sumac
- 2 tspground smoked paprika
- 1 tspground cumin
- 1 tsptoasted sesame seeds
- 1/2 tspground fennel seeds
- 1/4 tspchili flakes
- 1 tbspvegetable oil
- 500 glamb rump
- 200 ghummus
- 1 tbsppreserved lemon rind, sliced
- 2 tbspfresh parsley, chopped
Nutrition Facts
Per serve
- Energy1714kJ
- Total Fat13g
- Saturated Fat5g
- Total Carbohydrate39.8g
- Sugars0.3g
- Dietary Fibre5.3g
- Sodium85mg
Method
- Heat oven to 200C
- Mix together the sumac, smoked paprika, cumin, sesame seeds, fennel and chili flakes
- Rub spice mixture with canola oil into lamb
- Heat a large frying pan and brown the lamb on all sides
- Place lamb on a roasting dish and cook in oven for approximately 15 minutes
- Remove from oven and allow to rest for 10-15 minutes somewhere warm but not hot
- Slice the lamb across the grain
- Spread hummus onto serving plates
- Place sliced lamb on top of hummus
- Sprinkle with sliced preserved lemon rind and chopped parsley
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research