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40 minutes

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50 minutes

Roast Middle-Eastern-spiced lamb on hummus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 T baharat
2 T olive oil
Sea salt and freshly ground black pepper, to taste
1 kg leg of lamb, butterflied
Crisp salad leaves, for serving
Wraps, warmed, for serving

For the hummus, blend:

1 x 400 g chickpeas can, rinsed and drained
3 T tahini
3 T olive oil
3 T lemon juice
2 garlic cloves, crushed
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 190°C.

Mix the baharat with the olive oil and spread over the seasoned lamb. Roast for 30 minutes or until nicely browned and still rosy inside. Turn off the heat and leave to rest with the oven door ajar.

Thinly spread the hummus onto large plates. Top with thinly sliced lamb and spoon over the pan juices. Serve with the salad leaves and wraps.

Cook’s note: Baharat is an Arabic spice blend that contains cardamom, cassia, coriander and cloves, among other spices.

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Roast Middle-Eastern-spiced lamb on hummus

Roast Middle-Eastern-spiced lamb on hummus

Ingredients

Method