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Lamb Chummus Plate

Food and prop styling by Renee Muller
Photography by Hudi Greenberger

Lamb Chummus Plate

This looks like a laundry list of ingredients, but it’s not complicated if you do what I do and stand in front of the spice cabinet, pull them out, use them, and put them right back. This is my go-to dish to elevate any meal from nice to amazing in one easy swoop.


  • 2½ lbs (1.1 kg) lamb breast or lamb shank (or use 1½ lb/680 g lamb cubes or shish kebab, if your butcher has)
  • 3 Tbsp tomato paste
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup or honey (optional)
  • 1 Tbsp paprika
  • 1½ tsp dried parsley
  • ¼ tsp pepper
  • ¼ tsp dried mustard (optional)
  • ½ tsp cumin
  • 1½ tsp minced onion
  • 1½ tsp minced garlic
  • 1½ tsp dried rosemary
  • 1½ tsp salt
  • 2 cups chicken stock
  • 12 oz (340 g) good-quality chummus
  • fresh cilantro or parsley, for garnish (optional)
  • pine nuts, for garnish (optional)
  • pomegranate seeds, for garnish (optional)

Preheat oven to 300°F (150°C).

Combine tomato paste, balsamic vinegar, maple syrup, and spices. Spread liberally on lamb in a baking pan. Pour chicken stock halfway up the pan, being careful not to wash off any of the seasonings. Cover tightly and bake for 4 hours.

Allow to cool slightly, then shred the meat with 1–2 Tbsp of liquid from the pan. If making in advance (and I suggest you do), heat up the meat before serving in a frying pan so the pieces are slightly crisped.

To serve: Spread chummus on the plate. Heap the lamb into the center and garnish with herbs, pine nuts, and pomegranate seeds, or garnish with nothing at all. It’s still delish.

Note: if you make this, you must reserve the leftover liquid from the lamb and use it in your cholent. It’s truly next level.

(Originally featured in Family Table, Issue 732)

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