The Best Mediterranean Appetizer: Hummus with Spiced Lamb
We’re pretty confident that, thanks to the internet, you can find a recipe for just about anything. Not every dish is worth cooking, but this one might be; it’s hummus with spiced lamb that’s apparently delicious. Have fun with it!
Hummus is a great and simple dish to prepare, but it can be endlessly remixed with infinite flavors! One of our favorite ways to change the flavor is by spicing it up with a little lamb. The results are always worth the extra effort, and you’ll find that this meal will change your hummus-eating game for good!
This dish is traditionally served as an appetizer in middle eastern cuisine. Lamb and hummus are closely associated, with lamb often being part of a complete meal called Manakeesh. There are various ways to make hummus, but this guide focuses on a popular recipe that includes spiced lamb.
The name hummus comes from the Arabic word for chickpea and means something like ‘chickpeas’. Hummus can be served as an appetizer with bread or vegetables or it can be used as a sandwich filling. The most common types of hummus are the traditional and white varieties.
The goodness of the hummus lies in the tahini. Tahini is a paste made from sesame seeds with oil. Mediterranean cuisine uses sesame seeds a lot. They are a common ingredient in pastries, and they are used in desserts such as halva (which is tahini with honey).
The sesame seeds contain lots of vitamins and minerals: tryptophan, calcium, iron, folate, magnesium, phosphorus and selenium.
SOME TIPS:
Lamb meat should be served as hot as possible: it is recommended to heat the serving dish and the plates. To allow the roasted meat to relax after cooking, it is advisable to let it rest for 15 minutes in the oven off, with the door ajar. It will be more evenly pink and tender.
Lamb meat cooking tips
Whether grilled, pan-fried, or roasted, lamb meat is tasted rosy or at best. Overcooked, it risks drying out and losing its finesse.
The best cooking for lamb chops is grilling. Carried out, at first, at high temperature, it allows the meat to sear well, which then retains its juice and its juices. During cooking and so that it does not lose its juice, never prick the meat with a fork to turn it over but use a spatula. Likewise, the meat should only be salted when ready to serve.
Storage tips for lamb meat
When purchased, the lamb meat should be a bright pink color, with tight, smooth grain and firm, white fat. It will keep for two to three days in the refrigerator, in its original packaging.
In order for it to be very tender, it should not be cooked right out of the refrigerator, but left for a few minutes at room temperature.
Frozen specialists offer many pieces of lamb in their meat section. These meats can be kept for several months in the freezer. They require a few hours of thawing in the refrigerator, before cooking.
The Best Mediterranean Appetizer: Hummus with Spiced Lamb
Description
Hummus is a dip or spread made of cooked, mashed chickpeas and various seasonings. There are many variations, but hummus typically includes tahini, olive oil, lemon juice (or vinegar), garlic, salt and pepper. Unlike other kinds of hummus, this one doesn’t have tahini (or garlic) in it. By placing the hot lamb directly from the pan onto the platter of hummus, the dip slowly warms up allowing all of the flavors to truly open up. For a burst of sweetness and a crunchy texture, I sprinkle pomegranate seeds and fresh parsley all over the platter before serving.
Ingredients
Instructions
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Preheat the oven to 350 degrees.
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Using a meat mallet or rolling pin, flatten the lamb to about 1/4 inch thick.
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In a bowl or large measuring cup, combine the vinegar and spices and mix with a whisk.
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Add the olive oil and mix well until it becomes an emulsified mixture.
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Pour into a baking dish. Place the lamb in the baking dish and marinate for at least 2 hours, preferably overnight.
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The lamb will be moist and juicy when ready to cook. Remove from the oven and allow to cool before slicing into thin slices.
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Serve with pita bread, tomato, cucumber, and mint leaves.
- Amount Per Serving
- Calories 442kcal
- % Daily Value *
- Total Fat 28.1g44%
- Saturated Fat 6.4g32%
- Cholesterol 136mg46%
- Sodium 895mg38%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.5g2%
- Sugars 0.7g
- Protein 42.79g86%
- Calcium 3 mg
- Iron 24 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
