Cashew nuts and almond hummus with shredded lamb

Hummus with cashews and almond

Ingredients

– a shoulder of lamb (around 800 g)
– 1 tbsp sumac
– 1 tbsp powdered cumin
– zest of one lemon
– salt
– pepper
– 2 tbsp olive oil
– 350 g nut and almond hummus
– 2 tbsp grilled, shredded almonds

Time: 25min
Difficulty: 2/3

Preparation

Preheat the oven to 150°.

Mix the sumac, cumin and zest.

Generously baste the lamb with olive oil and prick the meat with the mix of spices, rubbing with your hands. Salt and place the meat in a small casserole dish or a dish with a lid.

Cook the shoulder in the oven for 3h30, then leave to rest covered for 15 minutes.

Using a fork, shred the meat and place it on your hummus. Add the shredded almonds and enjoy!