Lamb Hummus Recipe

Step 1

In a large pot, heat olive oil over medium heat.

Step 2

Add diced onion, garlic, carrot, and celery, and sauté until softened, about 5-7 minutes.

Step 3

Season the lamb shoulder with salt and black pepper, then add to the pot, browning on all sides.

Step 4

Stir in the tomato paste and cook for 2 minutes, then deglaze with red wine, scraping up any brown bits from the bottom.

Step 5

Add broth and thyme, bringing the mixture to a simmer.

Step 6

Cover and braise on low heat for about 2 hours, or until the lamb is tender and easily shredded.

Step 7

Remove the lamb, shred it with two forks, and return it to the pot, stirring to combine.

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Brush both sides of the pita bread with olive oil.

Step 3

Sprinkle za’atar spice blend evenly over the pita.

Step 4

Place the pita on a baking sheet and bake for about 10 minutes, or until crispy.

Step 1

In a small saucepan, heat olive oil over low heat.

Step 2

Add fresh mint leaves and simmer gently for about 10 minutes.

Step 3

Remove from heat and let it cool. Strain and store infused oil.