This picnic-ready spiced pomegranate lamb is a versatile and tasty recipe that sits well on lightly toasted flatbread. The addition of tart pomegranate seeds really make the lamb mixture pop alongside crunchy pine nuts, fragrant parsley and warming, spiced lamb.
- 2 tbsps olive oil
- 1 medium onion (150 g), chopped finely
- 500 g minced lamb
- 2 cloves garlic, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsps lemon juice
- 2 x 26 cm round Lebanese breads, grilled
- 3 cups (780 g) hummus
- 2 tbsps toasted pine nuts
- ¼ cup chopped fresh flat-leaf parsley leaves
- 2 tbsps pomegranate seeds
Heat oil in a large heavy-based frying pan over high heat. Cook onion, lamb, garlic and spices, stirring continuously, for 10 mins or until lamb is browned. Stir in lemon juice; season to taste.
Divide bread and hummus among plates. Top with lamb mixture, pine nuts, parsley and pomegranate seeds.
TIP Lamb mixture can be made a day ahead; reheat in a frying pan before serving. Pomegranate seeds can be purchased in small tubs in the chilled section of major supermarkets.