Spicy Lamb With Hummus

Adapted from a recipe in the Medford Mail Tribune

Ingredients for the Lamb

Ingredients for the Hummus


Serve with pita bread. The Mail Tribune's suggested method of serving is to put the hummus into a shallow, wide bowl, make a well in the center, and spoon the lamb into the well. Garnish with chopped parsley and sprinkle with smoked paprika. Great for taking to potlucks, or for an easy supper in front of TV or as an appetizer for your guests at the kitchen island while you cook the main dish.

* If at all possible, use a really strong, fresh cinnamon like Vietnamese 'Saigon' Cassia from The Spice House in Evanston, Illinois. The best description I've ever seen of why it matters what cinnamon you use comes from Anne Dimock's lovely book about pies, Humble Pie : "Vietnamese Cassia Cinnamon … is the dominatrix of all cinnamons. It is rich, intoxicating, sexy, and exotic. This cinnamon wakes you up, slaps you around a little, and makes you gasp. It doesn't have a style — it has an agenda." And most importantly, it is the right cinnamon for this recipe.

Bon appétit!