8 servings
Prep: 25 mins,
Cooking: 8 hrs 20 mins,
Chill/rest/proof: 12 hrs
Take your time and prepare this dish over two days for the best results, it's worth all the effort!
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Ingredients (19)
For the lamb
45 ml | olive oil |
2 | onions — chopped |
2 | garlic cloves — chopped |
2 | carrots — sliced into rings |
4 | celery stalk |
3 | bay leaves |
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 |
For the hummus
350 g | chickpeas — dried |
250 ml | tahini |
handful | fresh parsley — coarsely chopped |
4 | garlic cloves — chopped |
2 | lemons — zest and juice |
150 ml | water |
olive oil — for serving |
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