Summer is still in full swing, and we need delicious, quick, and fun recipe ideas to get us through the warm evenings. We chose American ground lamb to make this incredibly flavorful dish. My kids gobble up the hummus and ground meat tucked into the warm tortillas. This dish makes a lovely appetizer for parties and small gatherings or a flavorful dinner for the family. Adding American lamb to your diet provides essential nutrients and vitamins as well as major adventure points for cooking outside the box! Comment below with your favorite way to enjoy lamb in the summer!
Spicy American Lamb and Hummus
Serves 4-6 people
Prep time 5 minutes Cook time 15 minutes
1 lb. ground lamb
1/2 cup chopped onion
2 Tbsp. olive oil
1 tsp. tomato paste
1 tsp. turmeric
1/2 tsp. ground coriander
1/2 tsp. cumin
3 garlic cloves, crushed and chopped
1 tsp. crushed Aleppo pepper (paprika is a great substitute)
Kosher salt and pepper to taste
Homemade Tortillas (or flatbreads)
Makes 8 or 16 tortillas
Prep time 10 minutes Resting time 30 minutes Cook time 15 minutes
3 cups flour
1/2 cup soft butter
1/2 tsp. kosher salt
1 tsp. baking powder
1 cup hot water
Makes about 3 cups
Prep time 5 minutes
2 15 oz. cans of garbanzo beans, rinsed and drained
Juice and zest of one lemon
2 Tbsp. tahini (omit if you don’t have it)
1/2 cup olive oil (plus more if needed)
1 small garlic clove
Pinch of red pepper flakes
1 English cucumber, sliced (about 1 1/2 cups)
1/2 cup sliced scallions
1/2 cup fresh mint leaves
1/4 cup toasted pine nuts
1/4 cup olive oil
To 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.
To 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.
Put 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.
Time 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.
Sponsored by the American Lamb Board.