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Lamb

Spicy Lamb Meatballs

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200g Loft Kitchen Original Hummus
200g Salsa Verde

500g minced lamb
1 red onion, finely chopped
10g chopped coriander
2 cloves garlic, crushed
5g ground cumin
5g ground coriander
5g ground turmeric
1 pinch ground cinnamon
5g cayenne pepper (optional)
salt and pepper to taste

  • Mix the lamb in a bowl with the onion, garlic, spices and coriander and season well with salt and pepper.
  • Shape the mixture into 25/30 balls and place on a tray. These can be left covered in the fridge for up to 24 hours.
  • Add olive oil to a large frying pan on a medium heat. Fry the meatballs for a few minutes or until they are brown on both sides and cooked through, remove from the pan and leave to cool. (Note: alternatively these can be cooked on the bbq)
  • When they are cool enough to handle, push a skewer through 3-4 meatballs, spread a thin layer of Loft Kitchen Original Hummus on a plate or platter, place the skewers on top and drizzle with Salsa Verde.

Lamb Ragu

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200g Loft Kitchen Original Hummus
200g Salsa Verde

2 tablespoons extra virgin olive oil
1kg lamb shoulder
1 large brown onion, peeled and roughly cut
2 garlic cloves, crushed
2 medium carrots, peeled and roughly cut
2 celery stalks, roughly cut
1/4 cup chopped fresh herbs (such as rosemary, thyme and sage)
1/2 cup red wine (optional)
800g diced tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
Sea salt and freshly ground black pepper

  • Heat a pan and fry the lamb shoulder until brown on all sides, place in a baking dish
  • Add all other ingredients (except the salt and pepper) to the baking dish
  • Cover with tin foil and bake for 3 hours at 160 C
  • Once cooked remove the meat and pull apart with a fork
  • Place the cooking liquid in a pot and reduce by 1/3
  • Once reduced, strain and add salt and pepper to taste
  • Mix the shredded lamb into the sauce and serve with salsa verde, Loft Kitchen Hummus.

Here are some ideas to serve with your ragu: cous cous, warm roast vege salad, pappardelle, garlic mashed potato or warm flatbread.