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Slow roasted lamb ribs with blood orange hummus

Name: Slow roasted lamb ribs with blood orange hummus
Prep time: 15 min
Cook time: 220 min
Total time: 235 min
Yield: 6
Ingredients: 1.5L (6 cups) hot chicken stock; 200ml dry white wine; 1 tsp sumac; 6 garlic cloves, thinly sliced; 6 thyme sprigs; 2kg bone-in lamb breasts; 1/4 cup (60ml) ouzo; 2 tbs honey; 1 1/2 tbs pomegranate or sumac molasses; Finely grated zest and juice of 1 lemon, plus extra lemon cheeks to serve; 1 tsp dried Greek oregano (rigani); 400g can chickpeas, rinsed, drained; 75g unhulled tahini, plus 1/2 tsp oil from jar; 1 garlic clove, crushed; 1/2 tsp ground cumin; 1 tbs extra virgin olive oil; 1/4 cup (60ml) lemon juice; 1/4 cup (60m) blood orange juice; Pinch of cayenne pepper

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15m

3h 40m

Slow-roasted lamb ribs with blood orange hummus

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Add a fresh citrus note to your succulent lamb with a colourful blood orange hummus.

1.5L (6 cups) hot chicken stock
200ml dry white wine
1 tsp sumac
6 garlic cloves, thinly sliced
6 thyme sprigs
2kg bone-in lamb breasts
1/4 cup (60ml) ouzo
2 tbs honey
1 1/2 tbs pomegranate or sumac molasses
Finely grated zest and juice of 1 lemon, plus extra lemon cheeks to serve
1 tsp dried Greek oregano (rigani)

Blood orange hummus

400g can chickpeas, rinsed, drained
75g unhulled tahini, plus 1/2 tsp oil from jar
1 garlic clove, crushed
1/2 tsp ground cumin
1 tbs extra virgin olive oil
1/4 cup (60ml) lemon juice
1/4 cup (60m) blood orange juice
Pinch of cayenne pepper

Method

1.

Preheat oven to 130°C. Combine stock, wine, sumac, 4 garlic cloves and 3 thyme sprigs in a roasting pan and season. Add lamb, then cover pan tightly with foil and braise for 3 hours or until tender. Remove from oven and set aside to cool. Chill for 2 hours or until fat is solidified.
2.

Meanwhile, for hummus, whiz chickpeas, tahini and oil, garlic, cumin, olive oil and 1/2 tsp salt in a food processor until smooth, adding 1 tbs water to loosen if needed. Add juices and cayenne pepper, and whiz until smooth. Chill until needed.
3.

Increase oven to 200°C. Spoon fat off lamb and discard. Drain lamb, reserving 1 cup (250ml) braising liquid. Cut lamb into ribs and return to pan. Combine ouzo, honey, molasses, lemon zest and juice, oregano, remaining 2 garlic cloves, 3 thyme sprigs and reserved braising liquid in a saucepan. Bring to the boil over medium heat, then remove from heat and pour over lamb. Roast, basting occasionally, for 30-40 minutes until golden and sticky.
4.

Divide hummus and lamb among serving plates and serve with extra lemon cheeks.