Whole lamb shoulder (bone in)
4L chicken stock
300g chickpeas (if using dried chickpeas, soak overnight and then simmer for 2 hours)
60mL lemon juice
1 Tbs tahini (sesame paste)
500mL olive oil
Salt to taste
Blend softened chickpeas, lemon juice and tahini in a food processor until smooth. Add the olive oil until the right consistency is achieved. Season with salt to taste.
Pre-heat an oven to 170 C.
Place lamb shoulder in a high-sided roasting dish (or a French oven) and cover it with chicken stock.
Roast for 3 hours or until the meat can be readily pulled from the bone.
Remove the lamb and set it aside.
Put the dish with the liquid stock onto the stove on low heat and simmer until the stock has reduced and thickened. Meanwhile, pull the lamb meat off the bone with tongs, or a fork into strips of succulent meat.
Add the stripped lamb back into the reduced stock. Season to taste.
Place a generous mound of hummus in the base of a flat bowl, add lamb and stock over the top and garnish with wild rocket.
Serve with toasted pita bread and a glass of St Hugo Cabernet Sauvignon, of course.
Recipe provided by St Hugo Restaurant