| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1026 |
| Fat | 90g |
| Saturates | 31g |
| Protein | 35g |
| Carbs | 19g |
| Sugars | 1g |
| 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 200°C, gas mark 6. Line a large baking tray with baking paper.
Mince 2 garlic cloves and place it into a small bowl. Add 2 tbsp olive oil, ground cumin, cumin seeds, paprika, salt, pepper and mustard and mix together. Brush the lamb evenly with the marinade. Place it on the roasting tray.
Add the cherry tomatoes to the same tray, drizzle with 1 tbsp olive oil, sprinkle over the oregano and season with salt.
Transfer the hummus to a small ovenproof dish, drizzle over with olive oil and place it on the same tray.
Place the tray in the oven and roast the lamb for 20-25 minutes, or until a thermometer inserted into the middle of the lamb reads 62°C for medium well. Remove the lamb from the oven, cover loosely with aluminium foil and let it rest for 10 minutes.
Once the lamb has rested, slice it in half and serve with the baked hummus, blistered tomatoes and fresh parsley.
