Saturday, August 29, 2009
Bean Dip with Lamb Topping and Pita
A couple towns over from us there is a Lebanese restaurant called The Cedar Restaurant. They have belly dancing on Friday and Saturday nights and mezze in addition to their entrees which include kabobs, kibbe, quail, lamb and frog legs. One of the mezze we tried recently inspired this dish, in addition to a recipe I was going to make for dinner from Real Simple. At the restaurant we ate "hummus with meat" which I believe was beef. This is a take-off on the hummus using some of the white bean salad ingredients and the lamb I was going to cook. The lamb is placed on top of the dip and the whole thing is eaten with warm pita.
Bean Dip with Lamb Topping
1 can white beans (navy, canellini, Great Northern), drained and rinsed
~2 tbsp extra virgin olive oil (plus more for drizzling)
1 shallot, sliced
1.5 tbsp fresh mint leaves
salt and pepper to taste
1 tsp dried basil
3 lamb loin chops
1/3 cup chopped red onion
salt and pepper
1 tsp ground dried rosemary
1 tsp dried parsley
1/2 tsp garlic powder
Pita bread or pita chips of your choice
1. Remove lamb meat from bone and trim fat. Grind meat in food processor until complete ground. Can substitute ground lamb if you prefer.
2. Saute onion in a little cooking spray or oil. Season raw lamb. Brown lamb with onions. Set aside.
3. Mix 6 dip ingredients in a bowl. In a mini prep food processor, grind the mixture until shallots and mint is chopped. Do not puree. The mint is too overpowering if it is chopped finely. You should be able to see some partially whole beans.
4. For pita bread, either toast in the oven or wrap in a damp paper towel and microwave until warm. Slice pita into wedges.
5. Serve dip topped with lamb or in separate dishes to be eaten together.