Lamb

Mat Lindsay's snack pack might just be our new desert island dish

Name: Snack pack recipe
Yield: 2
Ingredients: 130g hommus; 300g shredded lamb shawarma (recipe below); 60ml tahini; Chips, harissa & sweet paprika, to serve; 150g garlic cloves; 4 ice cubes; 500ml vegetable oil; Juice of 2 lemons; 250g dried chickpeas, soaked overnight in cold water, plus extra to serve; Juice of 1/2 a lemon; 250g hulled tahini; 60ml olive oil; 1/4 bunch flat-leaf parsley, roughly chopped; 2 tsp toasted coriander seeds, crushed; 1/2 tsp sweet paprika; 2.5kg boneless lamb leg, butterflied; 20g black peppercorns; 2 tsp white peppercorns; 2 tsp each fennel seeds & cumin seed; 2 each cloves & star anise; 1 tsp fenugreek seeds; 1 tsp each ground cardamom, cinnamon & nutmeg; 1/2 tsp ground ginger; 20.00 ml smoked paprika; 30.00 ml sumac; 8 garlic cloves; 125ml vegetable oil; 280g tahini; 125ml lemon juice

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https://healthimprovements.info/recipes/snack-pack-recipe/bc5hs4ea — Snack pack

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by Mat Lindsay

Oct 11, 2019

Ingredients (29)

1/2 cup (130g) hummus (recipe below)
300g shredded lamb shawarma (recipe below)
1/4 cup (60ml) tahini sauce (recipe below)
Chips, harissa & sweet paprika, to serve

Toum (garlic sauce)

150g garlic cloves
4 ice cubes
2 cups (500ml) canola or vegetable oil
Juice of 2 lemons

Hummus

250g dried chickpeas, soaked overnight in cold water, plus extra to serve
Juice of 1/2 a lemon
250g hulled tahini
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1/4 bunch flat-leaf parsley, roughly chopped
2 tsp toasted coriander seeds, crushed
1/2 tsp sweet paprika

Shredded lamb shawarma

2.5kg boneless lamb leg, butterflied
20g black peppercorns
2 tsp white peppercorns
2 tsp each fennel seeds & cumin seed
2 each cloves & star anise
1 tsp fenugreek seeds
1 tsp each ground cardamom, cinnamon & nutmeg
1/2 tsp ground ginger
1 tbs smoked paprika
1 1/2 tbs sumac
8 garlic cloves
1/2 cup (125ml) vegetable oil

Tahini sauce

1 cup (280g) tahini
1/2 cup (125ml) lemon juice

Method

1.

For the shawarma spice marinade, place all spices in a medium frypan over medium heat and toast, tossing frequently, for 1-2 minutes until fragrant. Transfer spice mixture and 2 tsp salt flakes to a small food processor and whiz until coarsely ground. Add garlic and oil and whiz until combined.
2.

Place lamb in a large bowl and rub shawarma marinade all over. Season and cover with plastic wrap. Place in the fridge for 24 hours for flavours to develop.
3.

Preheat oven to 180°C. Heat a lightly greased barbecue or chargrill pan over high heat. Barbecue lamb, skin-side down, for 5-6 minutes until charred, turn, and barbecue for a further 4-5 minutes. Transfer lamb to a large oven tray on a wire rack, skin-side up. Roast for 50 minutes-1 hour or until cooked through. Remove from oven and stand for 20 minutes before slicing.
4.

For the hummus, drain chickpeas and place in a saucepan. Cover with cold water, making sure you have about 5cm of water above the chickpeas. Bring to the boil over high heat. Reduce heat to low and simmer for 40-45 minutes until chickpeas are cooked tender. Drain chickpeas and reserve 1 cup (250ml) cooking liquid.
5.

Place chickpeas, cooking liquid and lemon juice in a blender and whiz to a smooth creamy paste. Add the tahini and 1/2 cup (125ml) cold water and whiz on high speed until combined. Add olive oil and whiz, scraping down the sides occasionally, until combined. Season to taste. If hummus is a little bit thick, add some water a little bit at a time until you reach desired consistency.
6.

For the tahini sauce, place ingredients and 1 cup (250ml) water in a blender with and whiz until smooth and combined. Season to taste and set aside until ready to use.
7.

For the toum, slice the garlic cloves in half lengthwise and remove any green sprouts. Place in a blender with 2 tsp salt and whiz, scraping the sides down occasionally, to a fine smooth paste. Add ice cubes and pulse until combined (this will help with the emulsion). Gradually add the oil, scraping the sides frequently, until all the oil is fully combined and emulsified. You should have a thick fluffy white emulsion.
8.

Spoon some hummus over the base of a rectangular serving dish. Top with chips followed by shredded lamb shawarma. Drizzle with toum, tahini sauce and harissa. Scatter with sweet paprika to serve.