How To Make Lamb Houmous

Name: How To Make Lamb Houmous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4

20 mins
15 mins
4

Recipe by

Alvin Caudwell

Ingredients

2 tubs of houmous (some are 200g, some 230g – either is fine)
4 tbsp good quality olive oil
Warm pitta or flat breads (depending on the number of people)
For the Lamb:
500g Farmison & Co diced heritage breed lamb OR this could work with minced lamb
Zest of 1 large lemon
1 medium bunch of flat leaf parsley, finely chopped (save a little for garnish at the end)
1 tsp of cumin seeds
Sea salt flakes – large pinch
A good grind of black pepper
1 medium sized, medium strength chilli, finely chopped, seeds removed and discarded
1 tbsp light olive or sunflower oil
½ inch ginger, peeled & finely chopped (optional)
1 clove of garlic, peeled & crushed (optional)
A handful of pomegranate seeds to garnish (optional)
For the Pine Nuts:
1 packet of pine nuts
½ tsp of cumin seeds
¼ tsp chilli flakes or fresh medium chilli (you can take a little from the above ingredients)
½ tsp caster sugar or ½ tsp runny honey (optional)
1 tsp light olive oil or sunflower

Shop our Grass Fed Lamb

Introduction

I’ve done this so many times over the years and it is a proper crowd pleaser. And both the lamb and the houmous freeze well when you’ve prepped them – just don’t add the salt to the lamb until you’re ready to cook it.

Method

For the lamb, mix all the ingredients together. Heat a frying pan (no oil) to smoking and add the lamb. Cook until very brown and crisp… stirring regularly to prevent from burning. This should take no more than 15 minutes.

While the lamb is cooking, cook the pine nuts. Heat a little oil in a small frying pan on a medium heat. Add the cumin seeds, chilli and sugar, stir and cook for a couple of minutes. Turn the heat to its lowest setting, add the pine nuts and cook until golden brown. You'll have to turn them every now and then whilst cooking… be really careful not to let them burn. Should take around 10 minutes.

To serve:

Spread the houmous out in a flat bowl. It's important that there's a relatively large surface area. Drizzle with good quality olive oil. Cover the houmous with the lamb straight from the pan and then with the pine nuts, pomegranate seeds and a couple of sprigs of flat leaf parsley. Serve with warm pitta or flatbreads.