Spicy Lamb With Hummus
Adapted from a recipe in the Medford Mail Tribune
Ingredients for the Lamb
- 1 Tblsp olive oil
- 2 small onions, diced
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon*
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper flakes
- one pound ground Soay or other mild lamb
Ingredients for the Hummus
- 1/3 cup (sesame) tahini
- 2 Tblsp lemon juice, about 1 lemon's worth
- 2 cloves garlic, either minced or thinly sliced so they will pulverize
- 1/2 tsp cumin
- l/2-1 tsp salt
- two 15-oz cans garbanzo beans, drained
Directions
- Make hummus by combining all ingredients in a food processor and pulsing until more or
less smooth. You will need to add 1/4-1/2 cup of water, depending on how much moisture
the garbanzo beans retain.
- Make lamb by heating oil to medium in a large skillet and cooking the onion, spices
and peppers until the onion is tender, takes about 4-6 minutes. Add the lamb and cook
until browned. Skim off any fat (Soay is so lean you won't have much, if any)
Serve with pita bread. The Mail Tribune's suggested method of serving is to put the hummus into a shallow, wide bowl, make a well in the center, and spoon the lamb into the well. Garnish with chopped parsley and sprinkle with smoked paprika. Great for taking to potlucks, or for an easy supper in front of TV or as an appetizer for your guests at the kitchen island while you cook the main dish.
* If at all possible, use a really strong, fresh cinnamon like Vietnamese 'Saigon' Cassia from The Spice House in Evanston, Illinois. The best description I've ever seen of why it matters what cinnamon you use comes from Anne Dimock's lovely book about pies, Humble Pie : "Vietnamese Cassia Cinnamon … is the dominatrix of all cinnamons. It is rich, intoxicating, sexy, and exotic. This cinnamon wakes you up, slaps you around a little, and makes you gasp. It doesn't have a style — it has an agenda." And most importantly, it is the right cinnamon for this recipe.
Bon appétit!