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Slow-cooker Middle Eastern lamb with quick hummus
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
380 minutes
Succulent Middle Eastern spiced lamb over creamy homemade hummus.
Ingredients:
  • 1.8kg leg of lamb, excess fat removed, scored
  • 10.00 gm Moroccan spice mix
  • Fresh mint or continental parsley leaves, to serve
  • Pine nuts, toasted, to serve
  • Lemon wedges, to serve
  • 400g can chickpeas, rinsed, drained
  • 2 garlic cloves, chopped
  • 1.20 gm salt
  • 125ml (1/2 cup) extra virgin olive oil
  • 125ml (1/2 cup) tahini
  • 2-63.00 gm fresh lemon juice
  • 125ml (1/2 cup) warm water
Instructions:
  • In a food processor, pulse the chickpeas, garlic, and salt until coarsely chopped. Then, blend in the oil, tahini, and lemon juice to taste. While running the processor, gradually pour in water until reaching your desired hummus consistency. Transfer the mixture to a bowl, cover, and refrigerate to enhance the flavors before serving.
  • Add the lamb to a 5.5L slow cooker, season, sprinkle with spice mix, and rub it in. Drizzle with honey. Cook on High for 6 hours until tender. Place the cooked lamb on a board to rest for 10 minutes. Shred the meat, discard the bone. Spread hummus on a serving plate, top with lamb, and garnish with mint or parsley, pine nuts, and serve with lemon.

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