Submitted by: Kathie Patrico
Prep Time: 15 Minutes
Cook Time: 17 Minutes
Servings: 3
Variation on an old mediteranian favorite my grandmother used to make.
1 1/2 oz. pine nuts
3 tsp. ghee
1 1/2 tsp. ground allspice
sea salt & black pepper to taste
1/2 c. hummus, organic
12 oz. ground lamb
Brown the pine nuts in the rendered(clarified) butter until golden. (You can use regular butter.)
Add the lamb and seasoning and cook through, approximately 10 min, until the pink is gone.
(I drained the fat off prior to serving.)
Serve over 1/2 cup of hummus.
Enjoy!
Note: A good addition to this meal is roasted cauliflower. I used the cauliflower popcorn recipe, but just did not cook it as long.
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