Lamb with hummus and tabouli platter meal ideas meal ideas
Ingredients
1/4 cup olive oil
850g boned lamb shoulder
1 medium brown onion, chopped
1 litre Campbell's Real Stock Beef
3 cups fresh flat-leaf parsley leaves, chopped
2 green onions, thinly sliced
2 large vine-ripened tomatoes, seeded, finely chopped
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted
375g tub hummus
12 pita breads
Lamb with hummus and tabouli platter meal ideas meal ideas
Method
Step 1
Heat 1 tablespoon oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Add lamb. Cook, turning, for 10 minutes or until browned all over. Add onion, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 20 minutes or until lamb is tender. Transfer lamb to a large plate. Discard cooking liquid. Set aside to cool for 15 minutes. Using 2 forks, coarsely shred lamb.
Step 2
Meanwhile, combine parsley, onion, tomato, lemon juice and remaining oil in a large bowl. Season with salt and pepper. Add pine nuts. Toss to combine.
Step 3
Spoon hummus and tabouli into bowls. Arrange lamb and pita breads on a platter. Serve with hummus and tabouli.
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