Recipe: Olive Stuffed Lamb Breast With Hummus


Have you ever considered cooking with lamb breast? Well you should because it's cheap as chips and you can do some mega things with it. Take this recipe: the breast is crammed with a delicious tapenade style stuffing. We serve it on a bed of date and tomato hummus. Each mouthful is a mouth explosion of the highest degree.


For The Lamb

  • 3 cloves garlic
  • 3 sprigs rosemary
  • 150 g black olives
  • 2 tsp fennel seeds
  • 1 bunch parsley
  • 1 kg lamb breast
  • 1 tbsp olive oil
  • 2 onions
  • 1 carrot

For The Hummus

  • 300 g dry chickpeas (soaked overnight)
  • 1 tsp bicarbonate of soda
  • 3 cloves garlic
  • 30 g pitted dates
  • 30 g sun-dried tomatoes
  • 30 ml lemon juice
  • 200 g tahini
  • 75 ml cold water

For The Aubergine

  • 12 baby aubergines
  • 1 tbsp olive oil

To Serve

  • 100 g natural yoghurt
  • 1 handful lambs lettuce
  • 1 drizzle honey
Preheat the Oven

Step 1

Preheat The Oven

Preheat the oven to 160ºC.

Stuff the Lamb Breast

Step 2

Stuff The Lamb Breast

In a small food processor blitz together the garlic, rosemary leaves, olives, fennel seeds and parsley. Roll the lamb breast out flat, skin side down and spread the olive mix over the whole face up side. Roll the lamb breast up tightly and tie using 3-4 loops of string, spaced evenly along the joint to keep it together.

Cook the Lamb

Step 3

Cook The Lamb

Heat a frying pan over a high heat, drizzle in the oil and add the lamb. Brown really well all over, only turn when one side has browned. Meanwhile quarter the onions and chop the carrots into large chunks. Throw the veg into a roasting tin. Transfer the lamb to the roasting tin, laying it on top of the veg. Cover the tin with foil and cook for 2 1/2 - 3 hours.

Make the Hummus

Step 4

Make The Hummus

Bring a large pan of water to a boil over a high heat. Add the drained, soaked chickpeas and the bicarbonate of soda. Simmer for 1 hour, until the chickpeas are very soft. In a food processor blitz the garlic, dates, tomatoes, lemon juice and tahini. Drain the chickpeas and add them to the food processor. Blitz and slowly pour in the water to make a super smooth paste. Transfer the hummus to bowls, cover and chill for 2 hours. Take the hummus out of the fridge an hour before you need it.

Cook the Aubergines

Step 5

Cook The Aubergines

Put a dry griddle pan over a high heat and leave it to preheat for 5 minutes, or until it’s smoking hot. Meanwhile toss the aubergines with oil, salt and pepper. Cook the aubergines in the griddle pan, only turning every few minutes, once the skin begins to blacken. Cook for 10 minutes in total, until the aubergine is soft.

Plate up and serve!

Step 6

Plate Up And Serve!

Spread the hummus over 4 plates. Slice the lamb breast into thick discs and place them onto the hummus. Slice the aubergines down they’re lengths, but not all the way through to open them up. Drizzle in some extra virgin olive oil and arrange 3 on each plate, around the lamb. Dress the plate with the lambs lettuce and some splatters of yoghurt. Drizzle with a little more oil and some honey before serving up the perfect impressive spring dish! Serves 4

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