I’m on a lamb-rampage at the moment – a lambpage, if you will. I’d forgotten how good good lamb can taste.

I love ‘entertaining foods’, meals that are designed to have all the dirty work done in advance and then plated up with minimal fuss when you’re half a bottle of wine down. This particular dish couldn’t be easier – a couple of tubs of hummus, tabbouleh which can be thrown together quickly or even bought, and lamb which cooks up in 15 minutes. Oh, and eaten with pita bread – who needs plates? Probably people with table manners. I’m not that person.

Ras el hanout isn’t typically found in your local supermarket, but it’s stocked in specialty stores. In the absence of that, it’s easily made from the spices you have at home, which is kind of fun. Mixing spices always kind of makes me feel like a magician. Or a chemist, in a non-Breaking Bad kind of way. Don’t be afraid.

Spiced Lamb & Hummus with Tabbouleh

From Delicious

2 tbsp olive oil
1kg lamb leg steaks, diced
1 onion, sliced
2 cloves garlic, crushed
2 tsp ras el hanout
1 tbsp tomato paste
1 1/2 cups beef stock
Finely grated zest and juice of 1/2 lemon
400g hummus
Pita bread and greek yoghurt, to serve

1/2 cup burghul
2 tomatoes, chopped
1 Lebanese cucumber, seeds removed and chopped
1 bunch mint and coriander, finely chopped
Finely grated zest and juice of 1/2 lemon
1 tbsp olive oil

For the tabbouleh, put the burghul in a bowl and cover with boiling water and let stand for 20 minutes.

For the lamb, add the oil to a frying pan over medium heat. Add the diced lamb to the pan and cook for 6 minutes until browned all over. Add the onion and cook for 2 minutes, then add the garlic and ras el hanout and cook for another couple of minutes.


Stir in the tomato paste, then the beef stock. Bring to a simmer, then lower the heat and let the sauce thicken for 7 – 8 minutes. Remove the pan from heat, add the lemon zest, juice and season to taste.


Drain the burghul and toss together with the remaining tabbouleh ingredients in a bowl.

Spread the hummus over a serving plate, then spoon the lamb over the hummus, and top with tabbouleh and Greek yogurt.




2 thoughts on “Lambpage

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