HARISSA BRAISED LAMB WITH HUMMUS
RECIPE TYPE
Lamb
SERVES
8 to 10
Prep Time: 15 min
Cook Time: 2 hrs
Ingredients
Lamb Shoulder or Leg Chops (or about 1.5kg total)
2 tbsp Longo’s Harissa Spice Blend, divided
1 tsp Longo’s Sea Salt, divided
1 each large onion and bell pepper, chopped
1 can (540mL) Longo’s Petite Cut Tomatoes with Garlic & Olive Oil
2 cloves garlic, chopped
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 pkg (454g) Longo’s Classic Hummus
1/4 cup chopped Longo’s Kalamata Olives
2 tbsp toasted pine nuts or chopped pistachios (optional)
Chopped fresh parsley or fresh Longo’s
Organic Mint Warmed Longo’s Garlic or Original Tandoori Style Naan
Directions
Lay chops out on tray and pat dry with paper towel. Season evenly with 1 tbsp of the Harissa spice blend and 1/2 tsp of the salt.
Combine onion, bell pepper, canned tomatoes, garlic and the remaining Harissa spice blend and remaining salt in roasting pan. Mix well.
Arrange lamb chops overtop of tomato mixture. Drizzle with oil. Roast, uncovered, in preheated 325°F oven, turning occasionally, for 2 to 2 1/2 hours or until fall-off-the-bone tender and sauce is reduced. (Make-ahead: Lamb can be made entirely ahead and refrigerated for up to 2 days. Place roasting pan with chopped lamb and sauce in a low oven to rewarm before assembling the platter.)
Remove lamb to a board and cut into bite-sized chunks, discarding bones.
Spread hummus on heatproof platter and top with lamb. Cover with foil and place in turned off oven to warm hummus gently. Skim off extra fat from tomato mixture, if desired.
Spoon tomato mixture into a heatproof serving dish and reserve in warm oven alongside platter.
Just before serving, spoon some of the tomato mixture over the lamb and garnish with olives, pine nuts, if using, and parsley.
Serve with remaining tomato mixture and warm naan wedges on the side.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 35g | Fibre 3g |
Fat 26g | Sugar 5g |
Carbs 17g | Sodium 930mg |
