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Hummus topped with marinated lamb, lemon sauce and pine nuts

Prepare: overnight
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Egg-free

Making you own hummus is really worth the effort in this mezze-style main course.

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

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.
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.
To make the lemon sauce, mix together all the ingredients in a small bowl and season to taste.
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.
To serve, spoon the hummus onto a plate, add the lamb, spoon over the lemon sauce and scatter with the pine nuts.