I would say that as far as the lamb goes, the more pink, the better–round is a fairly tough cut. I love that you have included cumin in the spice mix for the lamb–I lived in the Middle East (Saudi Arabia) for some years, and never tasted hummus in that part of the world that didn’t include cumin, garlic, tahini, and lemon juice, although here in the US cumin is rarely added and even garlic is sometimes left out. I love the sesame flavor and usually add a few drops of Oriental toasted sesame oil. Now if only I could find a source for fresh pita in my semi-rural community!!! My workaround for that is to just toast it and serve pita chips.
