Spiced Lamb on Hummus

Beirut.  We always try to land at the airport just before dinner so we can go directly to our favorite haunt in the old part of the city.  The food is fresh and amazing. The chef was kind enough to give us the secrets of some of his favorite dishes.  I simplified his hummus recipe so it is easy to make at home. (He uses lamb mead, ice cubes when processing the hummus and so on.)  By the way, when in Lebanon never ask if a dish has a Greek origin.  Opa!

First make Hummus (Supercharged) and put in a bowl so it is room temperature.

Ingredients for the Lamb

• 1/2 cup red onion, finely chipped
• 1/4 teaspoon of red pepper flakes
• 1 1/2 lbs ground lamb
• 2 garlic clove, finely chopped
• 2 teaspoons of ground cinnamon
• 1 teaspoon of allspice
• Pinch of nutmeg
• Kosher salt and freshly ground pepper
• 2 tablespoons of toasted pine nuts
• Pita Chips

Making It

• Put an All-Clad saute pan over a medium flame with a tablespoon of olive oil, when oil starts to smoke, add the red onion, red pepper flakes and cook until translucent
• Add the garlic and cook for one minute and then add the crumbled lam meat
• Add the spices and cook the meat until all the pink has turned and then take off the flame, pour out the juices
• Place the meat on top of Hummus (Supercharged) and top with toasted pine nuts
• Serve with toasted Pita Chips