Spiced Lamb With Hummus and Pickled Onions Spiced Lamb With Hummus and Pickled Onions

Image: Jeff Coulson | Food styling: David Grenier | Prop styling: Sasha Seymour

There's no shame in buying "cheater" ingredients to save time! Premade hummus brings this Middle-Eastern dish together and makes prep a cinch.

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In bowl, whisk together vinegar, sugar and half of the salt; stir in red onion. Let stand for 25 minutes, stirring occasionally. (Make-ahead: Refrigerate for up to 24 hours.) Drain.

Meanwhile, in nonstick skillet, heat half of the oil over medium-high heat; cook lamb, breaking up with spoon, until browned and crisp, about 5 minutes. Drain, discarding fat; transfer to bowl.

In same skillet, heat remaining oil over medium heat. Add yellow onion; cook, stirring, until golden, about 5 minutes. Stir in garlic, chili powder, coriander, cumin, pepper, cinnamon, cayenne pepper and remaining salt; cook for 1 minute. Stir in lamb; cook until warmed, about 5 minutes. Stir in cilantro.

Meanwhile, arrange pitas in single layer on baking sheet. Bake in 400°F (200°C) oven until crisp and golden, 6 to 8 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

Spread lamb mixture on platter; top with hummus and pickled onions. Serve with pitas.

Nutritional facts per serving: about

  • Fibre 6 g
  • Sodium 490 mg
  • Sugars 5 g
  • Protein 25 g
  • Calories 394.0
  • Total fat 20 g
  • Potassium 579 mg
  • Cholesterol 66 mg
  • Saturated fat 6 g
  • Total carbohydrate 31 g


  • Iron 26.0
  • Folate 36.0
  • Calcium 5.0
  • Vitamin A 3.0
  • Vitamin C 7.0
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Lunch & Dinner

Spiced Lamb With Hummus and Pickled Onions