Ingredients
- Garlic 2 cloves
- Spinneysfood Mediterranean Extra Virgin Olive Oil 5 tbsp
- Spinneysfood Ground Cumin 1 tsp
- Spinneysfood Cumin Seeds 1½ tsp
- Smoked paprika 1 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Ground Black Pepper To taste
- Dijon mustard 2 tbsp
- French-trimmed lamb rack 1kg (8 bones)
- Spinneysfood Organic British Cherry Vine Tomatoes 250g
- Spinneysfood Dried Oregano 1 tsp
- Spinneysfood Hummus of choice 400g
- Spinneysfood Fresh Parsley A handful
Nutrition (Per serving)
- 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."
Cumin-crusted lamb rack with roasted tomatoes and baked hummus
Middle Eastern 25 Mins Prep · 35 Mins Cook
- Preheat 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.