|45 ml||olive oil|
|2||onions — chopped|
|2||garlic cloves — chopped|
|2||carrots — sliced into rings|
|30 ml||fennel seeds|
|250 g||bacon — chopped|
|lamb shoulder — deboned, rolled and tied with kitchen string|
|2 x 400 g||canned cherry tomatoes|
|250 ml||beef stock|
|salt and black pepper|
|350 g||chickpeas — dried|
|handful||fresh parsley — coarsely chopped|
|4||garlic cloves — chopped|
|2||lemons — zest and juice|
|olive oil — for serving|
The night before: Preheat the oven to 100 °C.
Cover the chickpeas with cold water and soak overnight.
Heat the olive oil in a large stove top-to-oven casserole. Add the onions, garlic, carrots, celery and bay leaves and stir-fry for 5 minutes.
Add the fennel seeds and bacon and fry for another 5–8 minutes or until the bacon starts to brown. Place the rolled lamb on top of the vegetables.
Add the tomatoes and stock, season very well with salt and pepper, cover the casserole and bake the lamb overnight or for about 8 hours in the oven.
The next day: Drain the soaked chickpeas, place them in a saucepan and season with 5 ml salt. Cover with water, bring to the boil and cook for about 30 minutes until soft.
Drain and leave to cool. Place the cooked chickpeas in a food processor along with the tahini, parsley, garlic and lemon juice and rind. Add the 150 ml water and pulse at high speed until it forms a smooth purée.
Season very well with salt and pepper. Set aside.
Remove the rolled lamb from the casserole and cut off the string. Tear the meat into large pieces. Spoon the hummus onto a large serving platter and spread out.
Place the pieces of meat on top of the hummus and spoon the pan juices over the meat. Drizzle with olive oil.
Serve with warm.
Supported by the Red Meat Industry of SA – recipe by Herman Lensing for Lamb and Mutton SA.