Spiced lamb with hummus, preserved lemon and parsley

Meat is often served similar to this in the Middle East and for good reason. This dish is full of flavour, vibrant with colour and as healthy as they come.

SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dinner

Method

  1. Heat oven to 200C
  2. Mix together the sumac, smoked paprika, cumin, sesame seeds, fennel and chili flakes
  3. Rub spice mixture with canola oil into lamb
  4. Heat a large frying pan and brown the lamb on all sides
  5. Place lamb on a roasting dish and cook in oven for approximately 15 minutes
  6. Remove from oven and allow to rest for 10-15 minutes somewhere warm but not hot
  7. Slice the lamb across the grain
  8. Spread hummus onto serving plates
  9. Place sliced lamb on top of hummus
  10. Sprinkle with sliced preserved lemon rind and chopped parsley
  • 2 tsp
    ground sumac
  • 2 tsp
    ground smoked paprika
  • 1 tsp
    ground cumin
  • 1 tsp
    toasted sesame seeds
  • 1/2 tsp
    ground fennel seeds
  • 1/4 tsp
    chili flakes
  • 1 tbsp
    vegetable oil
  • 500 g
    lamb rump
  • 200 g
    hummus
  • 1 tbsp
    preserved lemon rind, sliced
  • 2 tbsp
    fresh parsley, chopped
Per serve
  • Energy
    1714kJ
  • Total Fat
    13g
  • Saturated Fat
    5g
  • Total Carbohydrate
    39.8g
  • Sugars
    0.3g
  • Dietary Fibre
    5.3g
  • Sodium
    85mg

Method

  1. Heat oven to 200C
  2. Mix together the sumac, smoked paprika, cumin, sesame seeds, fennel and chili flakes
  3. Rub spice mixture with canola oil into lamb
  4. Heat a large frying pan and brown the lamb on all sides
  5. Place lamb on a roasting dish and cook in oven for approximately 15 minutes
  6. Remove from oven and allow to rest for 10-15 minutes somewhere warm but not hot
  7. Slice the lamb across the grain
  8. Spread hummus onto serving plates
  9. Place sliced lamb on top of hummus
  10. Sprinkle with sliced preserved lemon rind and chopped parsley