Crispy Baharat Fried Lamb in White Bean Hummus and Chimichurri

Crispy-fried bits of baharat-spiced pulled lamb piled atop miso white bean hummus with spicy chimichurri sauce and some homemade labneh on the side - what's not to love?
Crispy Baharat Fried Lamb in White Bean Hummus and Chimichurri
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Crispy Baharat Fried Lamb in White Bean Hummus and Chimichurri
April 28, 2020
Preparation Time 25 minutes
Cooking Time 2-3 hours
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For crispy baharat fried lamb

spinneysFOOD Salt, to season
spinneysFOOD Fine Black Pepper, to season
1 whole lamb breast, about 2kg, cut in half
500ml lamb or vegetable stock
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
1 tsp spinneysFOOD Crushed Chilli
2 tbsp baharat spice mix

For the white bean hummus

1 garlic clove
1 x 400g tin spinneysFOOD Cannellini Beans, drained and rinsed
80g tahini
Juice of 2 lemons
2 tsp spinneysFOOD Fine Coriander
2 tsp miso paste
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste
4 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil

For the chimichurri

1 green jalapeño, finely chopped
3-4 garlic cloves, thinly sliced or finely chopped
125ml red grape vinegar
1 tsp spinneysFOOD Salt, to taste
1 bunch spinneysFOOD Fresh Coriander, chopped
½ bunch spinneysFOOD Fresh Parsley, chopped
2 tbsp oregano, finely chopped
180ml spinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

160g labneh
spinneysFOOD Fresh Mint
spinneysFOOD Fresh Pomegranate Jewels


  • 1

    Preheat the oven to 160°C, gas mark 3.

  • 2

    Season the lamb with salt and pepper and put into a large roasting tray. Pour over the lamb stock, cover tightly with foil and cook in the oven for 2-3 hours, or until the meat comes away from the bone easily.

  • 3

    Meanwhile, prepare the hummus by placing all the ingredients in a blender and blitz until smooth.

  • 4

    Once cooked, remove the lamb from the stock and allow to cool.

  • 5

    Once the lamb is cool enough to handle, remove all the meat from the bones in large chunks and set aside.

  • 6

    Heat a frying pan over a medium-high heat and add a generous glug of oil. Add the chilli flakes and then fry the lamb until nice and crisp, giving it a pinch of salt as it cooks.

  • 7

    When the lamb is crisp transfer it to a large bowl and toss with the baharat spice.

  • 8

    To make the chimichurri, combine all the ingredients together in a serving bowl and season well.

  • 9

    Serve the crispy lamb on top of the hummus with the labneh and chimichurri. Garnish with mint leaves and pomegranate jewels.


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