Lebanese lamb delight

By admin
27 September 2012

Anisa Singh of Cape Town is the creator of today's yummy recipe!

500 g-1 kg lamb, deboned and cut into pieces

1 clove of garlic, crushed

salt and freshly ground black pepper

60 ml (¼ c) olive oil

3 sprigs of rosemary

60 ml (¼ c) pine nuts


1 can (400 g) chickpeas, drained

15 ml (1 T) lemon juice

45 ml (3 T) fresh dill

30 ml (2 T) olive oil

30 ml (2 T) crushed garlic

salt and freshly ground black pepper to taste


tortilla wraps, cut into wedges

60 ml (¼ c) melted butter

3 jalapeno peppers, sliced

Preheat oven to 180°C.

Place the lamb pieces in a roasting pan and rub with the garlic.

Season the meat well with salt and pepper, pour over the olive oil and add the sprigs of rosemary. Cover the meat with foil and roast for an hour.


Place all the ingredients in a blender and blend until smooth.


Brush the tortilla wedges with melted butter and brown in the oven until crisp.

Shred the lamb into bite-size pieces and keep covered in the foil until serving.

Serve the lamb with the hummus and wraps, garnish with the jalapenos.

Prepared by Carmen Hendricks

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