Main Meals

Roast Middle-Eastern-spiced lamb on hummus

15 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Radford Dale Syrah

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 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

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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

View all recipes


Load more