Za’atar Lamb Loin over Hummus

Share the goodness this Ramadan with our delicious Australian lamb, spiced with aromatic za'atar and served over a creamy hummus
Za’atar Lamb Loin over Hummus
ITP Images
Za’atar Lamb Loin over Hummus
April 21, 2019
Preparation Time 15 minutes
Cooking Time 15 minutes
Serves 2

PHOTO BY Efraim Evidor
RECIPE BY Mia Blundell


1 lamb short loin
3 tbsp spinneysFOOD Zaatar
2 tbsp olive oil
A pinch of spinneyFOOD Salt
50g butter
30g capers
½ lemon
150g spinneysFOOD Hummus
10g spinneysFOOD Fresh Mint, torn roughly, for garnishing
20g pine nuts, toasted, for garnishing
2-4 pita bread


  • 1

    Preheat the oven to 180˚C, gas mark 4

  • 2

    Using a very sharp knife, carefully remove the chine bone from the lamb and trim off the fat and silver skin, so that you are left with only the lean ‘eye'

  • 3

    Using clean hands, rub the trimmed lamb with half the za’atar, a generous lug of olive oil and a pinch of salt. (If time permits, do this step ahead and leave the lamb to marinate overnight)

  • 4

    Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the lamb and fry it for 3 minutes or until browned all over

  • 5

    Place it on a baking tray (reserve the pan) and put it in the oven for 8-10 minutes or until cooked to your liking

  • 6

    Meanwhile, return the pan to a medium-low heat with the butter, remaining za’atar and capers. Simmer for 2 minutes or until the butter begins to foam

  • 7

    Remove the pan from the heat, squeeze in the lemon juice and set aside

  • 8

    Once the lamb is cooked, remove it from the oven, cover it with a clean tea towel and let it rest for at least 5 minutes

  • 9

    Slice it thinly and place it over the hummus. Drizzle with the caper butter and garnish with the mint leaves and pine nuts

  • 10

    Serve with pita bread


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