| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 180 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 310 |
| Fat | 14.3g |
| Saturates | 6.1g |
| Protein | 28.2g |
| Carbs | 20.4g |
| Sugars | 0.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 160°C, gas mark 3.
Season the whole lamb breast with salt and pepper and put into a large roasting tray. Pour over the lamb stock, cover tightly with foil and cook in the oven for 2-3 hours, or until the meat comes away from the bone easily.
Meanwhile, prepare the hummus by placing all the ingredients in a blender and blitz until smooth.
Once cooked, remove the lamb from the stock and allow to cool.
Once the lamb is cool enough to handle, remove all the meat from the bones in large chunks and set aside.
Heat a frying pan over a medium-high heat and add a generous glug of Mediterranean extra virgin oil. Add the chilli flakes and then fry the lamb until nice and crisp, giving it a pinch of salt as it cooks.
When the lamb is crisp transfer it to a large bowl and toss with the baharat spice mix.
To make the chimichurri, combine all the ingredients together in a serving bowl and season well.
Serve the crispy lamb on top of the hummus with the labneh and chimichurri. Garnish with mint leaves and pomegranate jewels.
