Spiced lamb with hummus

Serves 2 Starters and mains

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Method

Begin by marinating the lamb. Put all the ingredients in a bowl and massage into the lamb. Cover with cling film and leave to marinate for 30 minutes–1 hour in the fridge. Remove around 10–20 minutes before cooking to allow it come up to room temperature.

To make the hummus, put the chickpeas, tahini, lemon juice and garlic in a food processor and blitz on a high speed until smooth and well combined. Mix the oil and ice together and gently pour into the hummus with the motor still running. Add the seasoning, blitz and taste, adjusting if necessary. Continue to blitz for another 2 minutes until smooth, then set aside.

To prepare the herb oil, mix together the parsley, dill, mint and lemon zest, then add the lemon juice and the oil and
mix together, seasoning a little. Toast the sesame seeds in a dry frying pan until fragrant and just beginning to colour, then add to the herb oil and set aside.

When ready to cook the lamb, preheat the oven to 200C/180C F/Gas 6 if you wish to finish the lamb in the oven after searing. Preheat an ovenproof frying pan over a medium-high heat, then put the lamb neck into the hot pan and sear on all sides for 3-4 minutes until golden brown. Now reduce the heat and continue to cook the lamb, turning it regularly until the central temperature is 65–70C on a cook’s thermometer for medium-rare, or to your taste. Alternatively, cook it in the oven for a further 5–10 minutes instead. When cooked to your liking, transfer from the pan to a plate, cover with foil or another plate, then place a tea towel on top and rest for 5–10 minutes.

When ready to serve, spoon the hummus on to a serving platter, then slice the lamb into rounds and arrange over the top, spooning over any resting juices. Finish with the herb oil, garnish with extra herbs, if using, and serve immediately with the flatbreads.