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Kawarma of saratoga rack with hummus

The Saratoga rack is lamb meat from the section just below the neck and just before the back.

A Saratoga rack always has four bones. This recipe was created by Petros Razay from Lebanese restaurant Fenicie. He made a Lebanese recipe with the Saratoga rack, consisting of:

Ingredients

0.5Lime

White pepper and salt to taste
black pepper to taste
1kgclarified butter (ghee)
500gsaratoga rack (deboned)

Mint
30gpine nuts
Lebanese flatbread
Chili
alnaykil

Preparation

  1. Take the fresh dried chickpeas and cook them for about two hours in plenty of water.
  2. Then rinse under lukewarm water and remove as many skins as possible. Then rinse further in cold water.
  3. Put the chickpeas in a food processor and add the tahini.
  4. Add lime and olive oil to taste. Blend for 1 minute until you have a smooth puree.

  1. Remove the excess fat from the Saratoga rack.
  2. Cut the meat into pieces and sear for 3 hours over low heat in butter and oil, seasoning with salt and pepper. After cooking, the meat should have a light brown caramelized color.
  3. Spread the meat over a dish and pour the clarified butter over it. Quickly cool the dish with meat and butter in a container with cold ice water or use a chill-blaster if available.
  4. After cooling, leave the meat in the dish for 24 hours in a well-chilled area below 7 degrees.

  1. Heat the meat in a frying pan.
  2. Spread a generous amount of hummus on the plate.
  3. Place the meat in the center of the hummus and sprinkle the hummus with mint, chili, and alnaykil.
  4. Drizzle the meat with roasted pine nuts and serve with Lebanese flatbread.