Hummus Kawarma Lamb with Lemon Sauce from Jerusalem

Ingredients

• Basic Hummus, reserving 4 tbsp of the cooked chickpeas to garnish
• Chopped flat-leaf parsley, to garnish
• 2 tablespoons pine nuts, toasted in the oven or fried in a little unsalted butter
• Kawarma:
• 10 1/2 oz/300 g neck fillet of lamb, finely chopped by hand
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• Good pinch of freshly grated nutmeg
• 1 teaspoon crushed dried za’atar or oregano leaves
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped mint
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon salt
• 1 tablespoon unsalted butter or ghee
• 1 teaspoon olive oil
• Lemon Sauce:
• 1/3 oz/10 g flat-leaf parsley, finely chopped
• 1 green chile, finely chopped
• 4 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 2 cloves garlic, crushed
• 1/4 teaspoon salt

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