Kawarma

Quick Summary: A luxurious Middle Eastern dish featuring creamy hummus topped with spiced, hand-chopped lamb and a zesty lemon sauce.
Source: Ottolenghi

>> servings: 2
To make the kawarma, place the hand-chopped @lamb neck fillet{10.5%oz} in a #medium bowl. Mix in @black pepper{1/4%tsp}, @white pepper{1/4%tsp}, @ground allspice{1%tsp}, @ground cinnamon{1/2%tsp}, @nutmeg{1%pinch}, @dried za'atar{1%tsp}, @white wine vinegar{1%tbsp}, chopped @fresh mint{1%tbsp}, some chopped @flat-leaf parsley{0.5%oz}, and @salt{1%tsp}. Mix well, cover, and let marinate in the #fridge for ~{30%minutes}.
 
Prepare the lemon sauce by combining the remaining chopped @flat-leaf parsley{}, chopped @green chile{1%unit}, @lemon juice{4%tbsp}, @white wine vinegar{2%tbsp}, crushed @garlic{2%cloves}, and @salt{1/4%tsp} in a #small bowl. Stir well and set aside.
 
Heat @unsalted butter{1%tbsp} and @olive oil{1%tsp} in a #large frying pan over medium-high heat. Add the marinated lamb in batches to avoid crowding and fry for ~{2%minutes} per batch until the meat is browned on the outside but still light pink in the middle.
 
Spread the @Basic Hummus{} across #shallow bowls, creating a hollow in the center. Spoon the warm lamb into the hollows and scatter the reserved @cooked chickpeas{4%tbsp}. Drizzle the lemon sauce over the top and garnish with remaining parsley and toasted @pine nuts{2%tbsp}.