How to Cook American Lamb
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For the Hummus:
● 1 (15-ounce) can chickpeas, drained
● ¼ cup ice water, plus more as needed
● 1 garlic clove
● Juice of ½ small lemon
● 2 tablespoons tahini
● 2 tablespoons extra-virgin olive oil
● Kosher salt, to taste
● Freshly ground black pepper, to taste
For the Crispy Caramelized American Lamb:
● 1 tablespoon extra-virgin olive oil
● 1 pound ground American lamb
● ½ small yellow onion, finely diced
● 2 tablespoons tomato paste
● ½ teaspoon ground cumin
● ½ teaspoon ground coriander
● ½ teaspoon paprika
● ⅛ teaspoon ground cinnamon
● ¼ teaspoon freshly ground black pepper
● ½ teaspoon kosher salt
● 1 tablespoon honey
● 1 tablespoon apple cider vinegar
For Serving:
● ¼ cup fresh parsley, finely chopped
● Pita chips
● 1 English cucumber, cut into rounds
● 2 red bell peppers, cut into strips
● Extra-virgin olive oil, for drizzling
● Lemon wedges, optional
1. Make the hummus:
Place the chickpeas, ice water, garlic, lemon juice, tahini, and olive oil in a food processor. Process until completely smooth, scraping down the sides as needed. Taste the hummus and season with salt and pepper. Add additional ice water, 1 tablespoon at a time, processing between additions, until the hummus reaches a smooth, dippable consistency. Add more lemon juice if needed to brighten the flavor.
2. Brown the American lamb:
Heat the olive oil in a large skillet over medium-high heat. Add the ground American lamb in an even layer and let it cook undisturbed for 3–4 minutes, until the bottom is deeply browned. Scatter the onion over the lamb, then begin breaking the meat into small crumbles and stirring the onion into the rendered fat. Continue cooking for 3–4 minutes, until the lamb is cooked through and the onion is softened and translucent.
3. Caramelize the lamb:
Add the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens slightly and begins to caramelize. Add the cumin, coriander, paprika, cinnamon, black pepper, and salt. Cook for 1 minute, stirring constantly, until the spices are fragrant. Add the honey and apple cider vinegar and continue cooking for 2–3 minutes, stirring occasionally, until the lamb is deeply caramelized and crispy in spots. Remove from the heat.
4. Assemble the board:
Spread the hummus onto a large, shallow serving platter or board. Using the back of a spoon, create wide swirls and shallow wells across the surface. Spoon the crispy caramelized American lamb over the center of the hummus. Drizzle with olive oil and sprinkle with parsley. Arrange the pita chips, cucumber, and red pepper alongside for dipping. Serve with lemon wedges, if desired.
