Recipe provided by | Chef Michael Costa
Servings: 4
INGREDIENTS
Spiced Ground Lamb
1 teaspoon canola oil
1 pound ground American Lamb
Kosher salt, to taste
1 tablespoon tomato paste
1 teaspoon all-purpose flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground allspice
1/2 teaspoon freshly ground cumin
2 cups chicken stock
3 cups hommus
1 teaspoon sesame seeds, lightly toasted
2 tablespoons pine nuts, roasted in oven until
2 sprigs fresh mint leaves, chopped
1/2 cup pickled vegetables
1 tablespoon extra-virgin olive oil
4 pita bread, warmed
DIRECTIONS
METHOD:
For the lamb: In a 12-inch sauté pan over medium-high heat, heat oil. Add lamb and season with salt; cook until browned, about 5 minutes. Remove lamb and drain off excess fat. Reduce heat to medium-low. Add tomato paste; cook until a crust forms on bottom of pan, about 2 minutes. Add flour; cook until incorporated, about 1 minute. Add pepper, allspice and cumin; cook until fragrant, about 30 seconds. Add 1 cup stock; scrape bottom of pan, whisking together with stock until smooth. Add remaining stock and lamb; cook to combine and thicken, about 5 minutes. Season to taste with salt.
To serve: In 4 wide, shallow bowls, spread hommus equally; sprinkle with sesame seeds. Spoon lamb into bowls. Top with nuts, mint, vegetables and oil. Serve with warm pita bread.
Recipe and image provided by the American Lamb Board