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

INGREDIENTS

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

METHOD

  • 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.

NOTES

HOW TO MAKE LABNEH AT HOME
Place plain full cream or double-cream yoghurt in a clean muslin cloth. Tie the ends together and place it in a sieve or strainer over a bowl, allowing the excess liquid to drain. Place it in the fridge overnight before using it.

ALSO TRY

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Harissa is a great ingredient for adding depth and complexity of flavor to dishes, whilst also brightening them with some punchy floral notes