Hummus with Spiced Lamb Recipe - Sunset Magazine
It’s hard to keep from snacking on the choicest shreds of this gorgeous confit of crispy lamb breast and hummus from Reem Assil's cookbook, 'Arabiyya.'
Ingredients
- 1 ½ tsp kosher salt
- 2 tbsp Chile-Spice Mix, plus more for garnish
- 2 tbsp extra-virgin olive oil, plus more for garnish
- 1 ½ lbs lamb breast or shoulder, cut into 1-inch-thick slices
- 2 tbsp neutral oil, such as sunflower
- 1 ½ cups Chickpea-Tahini Spread
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