This Lamb and Hummus Mezze Platter recipe is inspired by a meal I had in Bristol, England a few years ago. Bristol is a quirky university town built on the shores of the River Avon. With coffee shops on every corner, trendy shopping in neighbourhoods like Clifton, and breathtaking views from the Clifton Suspension Bridge, I fell in love with Bristol almost instantly. From the Bristol Museum and Art Gallery that had more taxidermy than I care to see in a lifetime and could only be described as “so British”, to the award-winning restaurant at The Lido, where I enjoyed an amazing meal with a view overlooking a swimming pool, Bristol offered so much charm at every turn.
Contrary to what you may expect of a restaurant located above a spa and pool, the Restaurant at the Lido had a Spanish inspired menu, with a hummus and lamb appetizer that I adored. The lamb was tender and flavourful, complimenting the velvety texture of the hummus, and was topped with fresh vegetables that lightened the dish. After finishing the entire plate, I knew I would have to recreate this dish!
To create my own version of the mezze platter, I started with my classic hummus and slow-cooked lamb. Both recipes can be made ahead of time, and stored in the fridge or freezer. If stored in the freezer, remove the day before cooking so they have time to thaw. The platter can be made up ahead of time, but my preference is to prepare the toppings ahead of time, but hold off on assembling until ten minutes before serving so you can serve with the lamb warm.
To assemble, start by spreading the hummus on your serving tray and leave off the paprika and olive oil drizzle on top. To warm up the lamb, spread out on a baking sheet and place in the oven under the broiler on high for approximately five minutes. You can also roast your red pepper along with the lamb, but the red pepper will take an additional five minutes. Keep an eye on the lamb – you want to crisp up the edges of some of the lamb pieces without burning it. The heated lamb will then be placed on the hummus, and topped with tomatoes, pine nuts, parsley and roasted red pepper. Serve with pitas and raw vegetables for dipping … or just dig in with a fork!
This Mediterranean inspired mezze platter features tender lamb and velvety hummus, topped with vegetables and toasted pine nuts. Serve with pitas and fresh veggies for the perfect appetizer!
- 1 batch hummus (see recipe notes)
- 1 cup shredded lamb (see recipe notes)
- 1 roasted red pepper
- 1/2 cup grape tomatoes
- 1/4 cup parsley, chopped
- 1/4 cup pine nuts
Spread hummus evenly on serving tray.
Spread shredded lamb on a baking tray, add red pepper, and place in oven under the broiler on high for 5 minutes.
Remove shredded lamb from oven. Put red pepper back in for an additional 5 minutes until skin is bubbling and starting to char.
Slice grape tomatoes in half and chop roasted red pepper into small pieces.
Roast pine nuts in small frying pan with 1 tbsp. olive oil over medium heat for 3-5 minutes. Watch closely do they don't burn.
Place lamb on hummus, and top with tomatoes, roasted red pepper, parsley and pine nuts.
Serve with pitas, raw vegetables, or a fork. Enjoy!