Seared lamb with hummus and toasted pine nuts


Silky hummus topped with toasty pine nuts and garlicky nuggets of lamb. This is eastern Mediterranean fare, from The Lebanon, and based on a recipe by Nigella Lawson.

Quantities serve 4 people.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.


small ramekins of hummus
80 g
pine kernels
30 ml
Zaytoun FAIRTRADE olive oil
3 cloves
350 g
lean lamb pieces
60 g
pomegranate seeds
a little
olive oil
4 small sprigs
fresh coriander


For the ramekins of hummus, either cheat and buy tubs from the supermarket, or make your own using the Fairtrade Cookbook recipe, starting with 200 g dried chickpeas and adding 45 ml Greek Yoghurt to give a creamy luxurious texture.

Skin and slice the garlic.

Dry fry the pine kernels in a non-stick pan over medium heat, watch them like a hawk, they will burn in a flash.

Put the toasty pine kernels on one side and warm up the oil. Fry the garlic for a few minutes until it starts to turn brown.

Meanwhile trim any fat off the lamb and slice the pieces into small cubes.

Remove the garlic and put the lamb pieces into the garlicky oil.

Fry the lamb until it starts to become brown and crispy.


Distribute the cooked lamb over the ramekins and sprinkle on the pine kernels and pomegranate seeds.

Finish with a little drizzle of oil and a sprig of fresh coriander.

Pitta pockets and a side dish of mixed salad finishes this off to perfection.