Spicy American Lamb & Hummus


June 21, 2022

Recipe provided by Spicy American Lamb and Hummus — Rustic. Joyful. Food. (rusticjoyfulfood.com), courtesy of the American Lamb Board (Spicy American Lamb and Hummus | American Lamb).

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1 lb Ground American Lamb

1/2 cup Onion, chopped

2 tbsp Olive oil

1 tsp Tomato paste

1 tsp Turmeric

1/2 tsp Ground coriander

1/2 tsp Cumin

3 cloves Garlic, crushed & chopped

1 tsp Crushed Aleppo pepper, sub with paprika

Kosher salt and freshly ground black pepper, to taste

Homemade Tortillas (or Flatbreads)

3 cups Flour

1/2 cup Soft butter

1/2 tsp Baking powder

1 cup Hot water


15 ounces Garbanzo beans, rinsed & drained (2 cans)

Juice & zest of one lemon

2 tbsp Tahini (optional)

1/2 cup Olive oil, plus more if needed

1 small Garlic clove

pinch Red pepper flakes


1 English cucumber, sliced (about 1.5 cups)

1/2 cup Scallions, sliced

1/2 cup Fresh mint leaves

1/4 cup Toasted pine nuts

1/4 cup Olive oil


1To prepare the lamb, brown lamb and onions on medium-high heat in olive oil. After 2-3 minutes, add spices, tomato paste, and salt and pepper. Continue cooking 3-4 minutes until lamb is completely cooked but still moist and tender.

2To prepare the tortillas, mix flour, soft butter, salt, and baking powder together, making sure to coat all the flour grains in the butter. Add hot water and knead inside the bowl until the dough pulls away and forms a ball. Continue to knead until the dough is soft and tender. Divide dough into 8 or 16 pieces and cover with a towel. Allow to rest for no less than 30 minutes. Heat a dry non-stick skillet over medium heat. Roll each tortilla out to at least a 6-inch circle. If you are making 8, then roll the tortillas out to 8- or 10-inch circles. Cook in the dry hot skillet for 2-3 minutes, then flip once browning occurs. Repeat this process for all tortillas.

3Put all hummus ingredients into your food processor and whirl on high 3-4 minutes until everything is thickened and perfectly smooth. Stores in the fridge 3-4 days.

4Time to serve! Spoon the hummus onto a large platter, then spoon the lamb over hummus. Make sure to include any oil and drippings from the meat pan. Top with cucumber, scallions, mint, toasted pine nuts and drizzle with olive oil. Serve with the homemade tortillas or flatbread.