Tender Middle Eastern spiced lamb served on a bed of homemade hummus.
For the hummus, process the chickpeas, garlic and salt in a food processor until coarsely chopped. Add the oil and tahini. Add the lemon juice, to taste. With the motor running slowly add the water until the hummus reaches desired thickness. Transfer to a bowl. Cover and place in the fridge until required to develop the flavours.
Place the lamb in the bowl of a 5.5L slow cooker. Season. Sprinkle over the spice mix and rub into the lamb. Drizzle with honey. Cook on High for 6 hours or until the lamb is very tender. Transfer the lamb to a chopping board and set aside for 10 minutes to rest. Shred the lamb meat and discard the bone. Spread the hummus over a large serving plate and top with the lamb. Sprinkle with mint or parsley and pine nuts and serve with lemon.
Stir the tahini before measuring out the required amount.