Hummus
This creamy, rich vegan hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads
Feta & walnut-crusted Easter lamb with pomegranate
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 6
Skip to ingredients
- 1 shoulder of lamb(about 1.6kg)
- 1 large onionthickly sliced
- 150ml white wineor stock
For the crust
- 100g fetacrumbled
- 100g walnuts
- small bunch of parsleyroughly chopped
- 4 tbsp pomegranate molassesplus extra to serve
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 garlic cloves
- 3 tbsp olive oil
For the sumac onions
- 1 red onionfinely sliced
- squeeze of lime juice
- 2 tsp sumac
To serve
- warm flatbreads
- hummusor yogurt
- handful of soft herbslike mint and parsley
Nutrition: Per serving
- kcal675
- fat49g
- saturates17g
- carbs15g
- sugars13g
- fibre4g
- protein38g
- salt1.12g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Put all the ingredients for the crust in a food processor and whizz to a paste. Season well.
step 2
Put the onion slices in the base of a deep roasting tin. Place the lamb on top and pierce all over with the tip of a sharp knife. Spread the paste all over the top of the meat, then pour the wine or stock around the meat in the tin. Cover with a sheet of baking parchment, then foil, crimping the foil at the edges of the tray to seal well.
step 3
Roast for 3 hrs until the meat is very tender and coming away from the bone, then remove the paper and foil, and turn up the heat to 200C/180C fan/gas 6. Roast uncovered for another 20-30 mins until the crust is deep brown and crisp. Leave to rest for 10 mins.
step 4
Shred the meat using two forks, and spoon the pan juices over the shredded meat, on a warm platter. Toss the red onions with the lime juice, sumac and a pinch of salt.
step 5
Wrap the meat in flatbreads along with the onions, hummus or yogurt, extra pomegranate molasses and the soft herbs.