Break Up Boring Dinners with Lamb and Hummus!
Have you been cooking the same handful of meals over, and over, and over again? We’ve all been there– life gets busy and your creativity in the kitchen is one of the first things to go. Well, we’re here to break you out of that boring dinner rut with this tasty recipe for Crispy Lamb with Hummus, Caramelised Onions, Pinenuts & Parsley! It’s the perfect way to elevate a Saturday night in.
The following is an excerpt from Towpath by Lori De Mori and Laura Jackson. It has been adapted for the web.
Want to listen while you cook? Then check out episode 3 of the Towpath podcast for more information on this recipe and to hear great stories from the authors.
This is a lovely dish to use with any leftover lamb shoulder. I often braise lamb shoulders when we host private dinners and since I serve the shoulder whole on a platter, there are invariably leftovers. This is the perfect way to use up all those pieces of lamb that people are too polite to really dig into at the dinner party.
If you want to make this dish and don’t have any braised lamb shoulder, you can substitute with some minced lamb. Of course, you can also cook a lamb shoulder from scratch.
At Towpath I always make a big batch of caramelised onions at the beginning of the week – they seem to come in useful in so many different ways and you can store in the fridge up to 10 days.
Serves 4
For the caramelised onions
6 brown or red onions, halved and thinly sliced
3 tablespoons olive oil
For the lamb
2 tablespoons olive oil 600g/11/4lb lamb shoulder, torn into big shreds or minced lamb
1 tablespoon ground cinnamon 100g/31/2oz caramelised onions 50g/2oz unsalted butter 200g/7oz hummus (see page 55) 40g/11/2oz pine nuts, toasted
2 handfuls of chopped parsley salt and pepper
On a high heat, cook the onions in the olive oil until they start to brown. Turn the heat down to medium and cook until softened, sweet and fully brown. This should take about 20 minutes. Season with salt at the end. Remember to keep stirring the onions as they often catch. If they do, pour in a little bit of water as that unsticks all the yummy caramelisation on the bottom of the pan.
Heat the oil in a large saucepan and when it’s smoking hot, add the lamb. Let the meat get super crispy and brown before turning over.
Season with salt and pepper and add the cinnamon. The lamb shoulder will only need to crisp and warm up as the meat is already cooked. This should only take about 3 minutes on each side. The minced lamb will take a bit longer to cook – turn after 4–5 minutes and cook for another 4–5 minutes. If the meat is too crowded, cook in batches as you don’t want the meat to steam.
When the meat is almost cooked, add the caramelised onions and stir to mix well. Check seasoning, turn off the heat and add the butter. Let it melt and give it a good mix.
On a platter, first spread the hummus, then the lamb and onions. Scatter over the toasted pine nuts and
the parsley. Drizzle over the melted butter from the saucepan to create delicious juices.
Serve immediately with bread or flatbread.
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