Silky Hummus with Sumac Lamb
This recipe is a celebration of tradition and simplicity, bringing the flavours of Lebanon to your table with ease. Whether you're cooking for a crowd or enjoying a cozy meal at home, Silky Hummus with Sumac Lamb is sure to impress.
Equipment
- Firehawk Kamado Grill Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- FireBoard 2 Thermometer FireBoard
- Large Castiron Pan
- Food Processor
Ingredients
Hummus
- 2 cups cooked skinless chickpeas
- 1 clove clove minced
- 1/2 cup tahini well-stirred before measuring
- 1 tsp kosher salt
- 1 lemon juice
- 1/2 to 1 cup ice cold water
Lamb
- 1 kg boneless lamb leg
- 1 lemon juice
- 4 cloves garlic minced
- 2 tbsps extra-virgin olive oil divided, plus more for finishing
- 2 tsp kosher salt
- 1 tsp freshly cracked pepper
- 1 tbsps sumac
- 1 tbsps salted butter
- 1/2 tsp ground cinnamon
- 1/4 cup pine nuts lightly toasted
Garnish
- a bunch of fresh flat-leaf parsley finely chopped
- 10 fresh mint leaves roughly chopped
- Lebanese bread for serving
Instructions
- Preheat your Firehawk Kamado Grill to direct cooking at a temperature of 150-200°C/300-400°F
- In a food processor, blend cooked chickpeas and garlic until a thick paste forms. Gradually add tahini, 1 tsp salt, and lemon juice while blending.
- Slowly pour in icy cold water until hummus is smooth and light. Adjust consistency with water as needed.
- Season with more salt and lemon juice if desired.
- Refrigerate hummus for up to a week.
- Bring to room temperature before serving.
- For the lamb, marinate lamb shoulder pieces with lemon juice, minced garlic, salt, 1 tbsp sumac, and 1 tbsp olive oil.
- Let it marinate for 30 minutes.
- Drain and pat dry with paper towels.
- Heat 1 tbsp olive oil and butter in a large cast iron pan over medium/high heat on the Firehawk Kamado Grill (150-200°C/300-400°F).
- Sauté the lamb over high heat for 5 to 10 minutes until browned and caramelised.
- Season with 1 tbsp sumac and cinnamon. Adjust seasoning to taste.
- Spoon hummus onto plates, forming a well in the center and fill with lamb.
- Garnish with pine nuts, parsley, mint, remaining sumac, and a drizzle of olive oil. Serve with Lebanese bread.
Notes
| LAMB | Internal Temp °C | INTERNAL TEMP °F |
| RARE | 60 | 140 |
| MEDIUM RARE | 60-65 | 140-149 |
| WELL DONE | 75 | 167 |
| PULLED | 96 | 205 |
| LEG WHOLE | 62 | 145 |