"This is a dish I created with my mum, Eleni," says Conistis.
"The thyme honey and ouzo makes it more-ish."
2 kglamb breasts1.5 litres (6 cups)chicken stock200 mldry white wine4garlic cloves, thinly sliced3thyme sprigs1 tspsumacTo serve:lemon wedgesThyme honey and ouzo glaze60 mlouzo2 tbspGreek-style thyme honey (see note)1½ tbsppomegranate or sumac molasses Finelygrated rind and juice of 1 lemon2garlic cloves, crushed1 tbspthyme leaves1 tspdried Greek oregano (see note at left)Blood orange hummus400 gmcanned chickpeas, drained, rinsed75 gmunhulled tahini, plus ½ tsp oil from the top of the jar1large garlic clove, crushed½ tspground cumin50 ml eachlemon juice and blood orange juice1 tbspextra-virgin olive oilTo taste:cayenne pepper
Preheat oven to 120C. Place lamb breasts in a baking dish, cover with stock, wine, garlic, thyme and sumac and season to taste. Cover tightly with foil and braise until very tender (3 hours). Set aside to cool, then refrigerate until fat solidifies (2 hours). Spoon off excess fat (discard), drain braising liquid from lamb (reserve 200ml), cut breasts into ribs, return to pan and set aside.
For thyme honey and ouzo glaze, bring reserved braising liquid to the simmer in a saucepan over medium-high heat. Remove from heat, add glaze ingredients and season to taste.
Increase oven to 200C. Pour ouzo glaze over lamb ribs and roast, basting occasionally, until well browned and sticky (45 minutes).
Meanwhile, for blood orange hummus, remove and discard any skins from chickpeas if necessary. Process in a food processor with tahini, tahini oil, garlic, cumin and ½ tsp salt; add a few tablespoons of water to loosen the mixture and blend until smooth. Add citrus juices and blend until smooth. Transfer to a bowl, drizzle with oil and sprinkle with a pinch of cayenne pepper.
Serve blood orange hummus with lamb ribs and lemon wedges.
Note Greek-style thyme honey is available from
Greek delicatessens; otherwise use regular.