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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
From Saturday Kitchen

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

Method

  1. To make the lamb, mix together the spices, herbs, white wine vinegar, 1 tablespoon of olive oil and some seasoning. Add the lamb and rub the marinade into the meat, then leave to marinate for 30 minutes.

  2. Meanwhile, make the sauces. To make the hummus, blitz the ingredients together in a food processor and slowly drizzle in the iced water until you have a smooth consistency.

  3. To make the lemon sauce, mix together all the ingredients in a small bowl and season to taste.

  4. Heat a dash of olive oil in a large frying pan and sauté the lamb for 6–8 minutes, or until browned all over, but still a little pink inside. Remove from the pan and set aside to rest.

  5. To serve, spoon the hummus onto a plate, add the lamb, spoon over the lemon sauce and scatter with the pine nuts.

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