Spiced lamb with houmous
SERVES 2 AS A MAIN OR 4 AS A STARTER READY IN 50 MINS (PLUS MARINATING)
FOR THE MARINATED LAMB ● 1tsp dried mint 1tsp dried oregano 1tsp
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ground cinnamon 1tsp salt 1tsp
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sumac 1tsp mixed spice 2tbsp olive
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oil Zest of 1/2 lemon 500g good
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quality lamb neck, ideally in two or three fillets, with sinew removed
FOR THE HOUMOUS ● 400g tin chickpeas, drained 50g tahini 25g
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lemon juice 1 garlic clove 25ml extra
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virgin olive oil 25g ice 3/4tsp each salt
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and black pepper FOR THE HERB OIL
10g flat-leaf parsley, chopped 10g
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dill, chopped 10g mint, chopped Zest
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of 1/2 lemon 25g lemon juice 25g
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extra virgin olive oil 10g sesame seeds
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1 Mix all the marinade ingredients in a bowl and massage them into the lamb. Cover with cling film and leave for 30 mins to 1hr in the fridge. Remove 10–20 mins before cooking so that the meat comes up to room temperature.
2 For the houmous, place the chickpeas, tahini, lemon juice and garlic in a food processor and blitz on a high speed until smooth and combined. Mix the oil and ice and gently pour into the houmous with the motor running. Season to taste and blitz for another 2 min until smooth.
3 To prepare the herb oil, mix the parsley, dill, mint and lemon zest. Add the lemon juice and the oil. Mix, and season. In a dry frying pan, toast the sesame seeds until fragrant and beginning to colour. Add to the herb oil and set aside.
4 When ready to cook the lamb, preheat an ovenproof frying pan over a mediumhigh heat. Preheat your oven to 200C/ Gas 6. Place the lamb neck into the hot pan and sear on all sides until golden brown (about 3–4 mins). Reduce the heat and continue to cook the lamb, turning it regularly until the central temperature is 65–70C for medium-rare, or to your taste.
5 When it is cooked to your liking, remove from the pan and place it on a plate. Cover with foil, then cover with a tea towel. Rest the lamb for around 5–10 mins, but the longer the better.
6 When ready to serve, spoon the houmous onto your serving platter, creating swirls with the back of a spoon. Slice your lamb into rounds and arrange them over the houmous. Spoon over any juices. Finish with the herb oil and any extra herb leaves that you fancy.