Lamb Chummus Plate

Food and prop styling by Renee Muller
Photography by Hudi Greenberger

Lamb Chummus Plate

This looks like a laundry list of ingredients, but it’s not complicated if you do what I do and stand in front of the spice cabinet, pull them out, use them, and put them right back. This is my go-to dish to elevate any meal from nice to amazing in one easy swoop.

SERVES 4 AS A MAIN DISH, 8 AS A SIDE/COMPLEMENTARY DISH

• 2½ lbs (1.1 kg) lamb breast or lamb shank (or use 1½ lb/680 g lamb cubes or shish kebab, if your butcher has)
• 3 Tbsp tomato paste
• 1 Tbsp balsamic vinegar
• 1 Tbsp maple syrup or honey (optional)
• 1 Tbsp paprika
• 1½ tsp dried parsley
• ¼ tsp pepper
• ¼ tsp dried mustard (optional)
• ½ tsp cumin
• 1½ tsp minced onion
• 1½ tsp minced garlic
• 1½ tsp dried rosemary
• 1½ tsp salt
• 2 cups chicken stock
• 12 oz (340 g) good-quality chummus
• fresh cilantro or parsley, for garnish (optional)
• pine nuts, for garnish (optional)
• pomegranate seeds, for garnish (optional)

Preheat oven to 300°F (150°C).

Combine tomato paste, balsamic vinegar, maple syrup, and spices. Spread liberally on lamb in a baking pan. Pour chicken stock halfway up the pan, being careful not to wash off any of the seasonings. Cover tightly and bake for 4 hours.

Allow to cool slightly, then shred the meat with 1–2 Tbsp of liquid from the pan. If making in advance (and I suggest you do), heat up the meat before serving in a frying pan so the pieces are slightly crisped.

To serve: Spread chummus on the plate. Heap the lamb into the center and garnish with herbs, pine nuts, and pomegranate seeds, or garnish with nothing at all. It’s still delish.

Note: if you make this, you must reserve the leftover liquid from the lamb and use it in your cholent. It’s truly next level.

(Originally featured in Family Table, Issue 732)