Lamb and Hummus
The other day I was scrolling through my twitter feed and saw where Helen Rosner posted a photo of lamb and hummus at a restaurant she was at. I immediately wanted to make something like it! Fast forward a few weeks and I finally found my opportunity. I figured this past Sunday was going to be perfect because I was going to be at home all day long recovering from my first ever mountain bike race, working and getting ready to leave town for a week. I was also going to make a chickpea tagine and dates couscous for my upcoming 15-Minute Dinner Cookbook. I thought this would leave Dwight with plenty of food while I was gone. And take note on that – it’s one of those great big batch cooking ideas for everyone!
Lamb and hummus is a Middle Eastern dish that doesn’t have boundaries in only Greece, Israel or Turkey. Each country has their own variation. I think the recipe I came up with is a combination of them all while leaning towards the Greek side. The lamb is spiced with coriander, cumin, turmeric and cinnamon. Then it’s braised in red wine, stock and tomato paste. Finally served over hummus with feta cheese, red onion, diced cucumbers and pita bread.
It’s as simple as it sounds and even more delicious than it does! Everything works perfectly together – actually better than I even thought it would.
Quick Tips: I used boneless leg of lamb cut into pieces, but you could easily use lamb shanks or lamb shoulder. Also, take the extra 5 minutes to make your own hummus. It really makes all the difference.
Enjoy and make sure to Pin for later!
Spiced Braised Lamb with Hummus
- 2 pounds of boneless leg of lamb or lamb shoulder
- 2 yellow onions
- 4 cloves of garlic
- 1 cup red wine
- 2 cups chicken stock
- 1/4 cup tomato paste
- 1/4 cup olive oil
- 1 tablespoon coriander
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon red chili flakes
- 1 cinnamon stick
- Kosher salt
- 1/2 red onion, diced
- 1/4-1/2 cup feta cheese
- 1 cucumber, diced
- Pita Bread
- Hummus: Recipe on Site
- For the lamb, you are going to want to cut it up into chunks, like stew meat. Almost a 2-3 bite portion. Then take half of the coriander, turmeric, cumin and sprinkle on the the meat. Then sprinkle all of the cinnamon on the lamb along with a a few pinches of kosher salt and a few tablespoons of olive oil. Rub all over so everything is coated. Set aside in the fridge for a couple hours.
- Preheat the oven to 300F
- Heat a heavy bottom Dutch oven to medium-high heat with olive oil. Add in the lamb. You might need to do this in batches but brown the lamb and set aside.
- Slice or julienne the yellow onions. Place in the pot and sauté for about 5 minutes. Season with a pinch of spices and salt too.
- Mince the garlic while the onions are cooking. Then at the last minute or two, add them to the onion mixture. Sauté until fragrant. Maybe 2 minutes tops.
- Place the lamb back into the pot and add the red wine, chicken stock, tomato paste, cinnamon stick, bay leaves, the rest of the spices. Cover and place in the oven for 2 hours. Halfway through the cooking, take out of the oven and taste. Adjust seasonings a bit if you like
- While it's cooking, dice the other vegetables and make the hummus (recipe on the site)
- Once the lamb is tender, remove from the oven. Taste - because you should always taste.
- Serve the lamb over the hummus. Then sprinkle the feta cheese, red onion, cucumber and cilantro over the dish. Serve with some pita bread.