Spiced lamb with red lentil hummus and roasted spring veg
The ultimate mezze platter for spring
Serves
4
Prep Time
10 mins
Cook Time
30 mins
Take aromatic spiced lamb mince and turn it into a hearty mezze-style platter featuring plenty of veggies on top of silky red lentil hummus.
The mince is the real star. Crispy, Moroccan-spiced lamb mince that is deeply aromatic and totally irresistible. It’s finished with toasted almonds, fresh parsley, and zesty lemon for that final flourish. We love this with pita chips for those lazy dinner vibes on a warm evening.
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ShareIngredients
1 cup red lentils
rinsed1 ½ cups water
2 garlic cloves
1 tsp salt
1 tsp ground cumin
⅓ cup tahini
¼ cup olive oil
⅓ cup lemon juice
8-10 baby carrots
trimmed2 red onions
quartered1 Tbsp olive oil
1 Tbsp liquid honey
300g Quality Mark lamb mince
1 Tbsp olive oil
2 Tbsp Moroccan seasoning
2 Tbsp almond slivers
toasted1 handful chopped fresh parsley
lemon wedges
pita bread
warmedgreen salad
Method
Cook the lentils in 1 ½ cups water until soft and the liquid has absorbed.
Transfer to a food processor with garlic and blend for 3 minutes until smooth.
Add salt and cumin, blend again, then add tahini, olive oil, and lemon juice. Blend for another 3 minutes until creamy.
Add a splash of water if needed to loosen. The hummus will firm up slightly as it cools.
Preheat the oven (or air fryer) to 200°C.
Toss carrots and onions with olive oil and honey.
Roast for 20–30 minutes until tender and caramelised.
Heat oil in a large frying pan over medium-high heat.
Add lamb mince and cook until browned.
Stir in Moroccan seasoning and continue cooking until the lamb is crispy in places and deeply aromatic.
Spread the hummus over a large serving platter.
Arrange roasted carrots and onions on top.
Spoon over the spiced lamb mince.
Garnish with toasted almonds, parsley, and lemon wedges.
Bring to the table with warm pita and a fresh green salad for a complete meal.
Nutrition Information per Serving (441 g)
This nutrition analysis is based on 4 serves and doesn't include the pita or salad to serve.
