Servings
12
Ingredients
Hummus:
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400 grams of Dry small chickpeas, soaked in water overnight
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6 garlic cloves, peeled
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3 lemons, juiced
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2 cups of Tahini
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1 cup of Extra virgin olive oil
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Salt and pepper to taste
Lamb:
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1 American Lamb shoulder
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Lamb Spice Mix (see below)
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1 rosemary stem
- 1 garlic head, halved
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1 lemon, halved
Lamb Spice Mix:
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2 cups of extra virgin olive oil
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4 tablespoons fennel seed
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4 tablespoons mustard seed
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4 tablespoons cumin seed
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2 tablespoons black pepper
Date Chutney
-
22 garlic cloves, minced
-
550 grams light brown sugar
- 275 grams pitted dates, sliced into rounds
- 220 grams apple cider vinegar
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220 grams lemon juice
- 62 grams sea salt
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22 grams fresh ginger, peeled and minced
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4 grams ground cardamom
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4 grams ground coriander
-
2 grams red chili flakes
Zhoung (makes 1 - 1/2 cups):
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4 garlic cloves
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2 jalapeño, seeds included
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2 cups cilantro, stems included
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1 teaspoon of salt
-
1 teaspoon of ground cardamom
-
1/2 teaspoon of cum
- 1 cup of extra virgin olive oil
Herbs:
Cilantro, parsley, dill, and mint (or any herbs of your choosing)
Directions
For the Hummus: In a pot of simmering water, cook chickpeas until completely cooked (about 2 hours). Let cool completely in cooking liquid. In a blender, working in batches, add chickpeas, garlic, and some cooking liquid; blend until smooth. Place in a bowl. In a food processor, working in batches, add pureed chickpea mix, lemon juice, tahini, oil, salt and pepper until creamy.
For the Lamb: In an ovenproof pan, add lamb; rub with Lamb Spice Mix. Add rosemary, garlic, and lemon. Cover and roast at 325°F for 3-1/2 hours, until tender. Remove from oven; let cool. Once cool, pull meat into small shredded pieces; discard fatty impurities.
For the Date Chutney: In a medium saucepan, add garlic, brown sugar, dates, vinegar, lemon juice, salt, ginger, cardamom, coriander, and chili flakes; bring to a boil. Reduce heat to a simmer; cook until reduced by half.
For the Zhoug: In a food processor, add garlic; process until broken into tiny pieces. Add jalapeño, cilantro, salt, cardamom, and cumin; process until mixture is well combined and very finely chopped. While running the food processor, slowly drizzle in oil. Scrape down the sides; blend until the sauce is mostly smooth.
Garnish with fresh herbs. Serve with a side of toasted pita.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
