Sumac-Spiced Lamb and Hummus

The first time I made this, I almost skipped the cinnamon. Sumac and lemon felt like enough. But that small pinch in the butter while the lamb sears shifts everything. The tartness softens into something warmer, something that makes sense piled over cold whipped hummus on a hot plate. The whole thing takes about thirty minutes, and most of that is the lamb sitting in its marinade while you get everything else together.

This is fast food in the best sense. The lamb shoulder gets cubed, tossed with sumac and lemon juice and garlic, then left alone for half an hour. After that, it goes into a hot pan with butter and olive oil. You sear it hard. The outside should be deeply browned while the center stays pink. Spoon it over Michael Solomonov’s whipped hummus, scatter mint and parsley on top, and that is dinner.

How to Make Sumac-Spiced Lamb and Hummus

Getting the Sear Right on the Lamb

Drain the marinade before the lamb hits the pan. Wet meat steams instead of browning, and you want a hard crust here.

Get your pan screaming hot before you add the butter and oil. Drop the lamb in a single layer with space between each piece. Do not touch it for two minutes.

Flip once. The second side needs less time. Pull the lamb when the center is still pink, around 65C (150F) internal.

Building the Plate

Spread the whipped hummus across the plate first, using the back of a spoon to create a wide well in the center. The hummus should be at room temperature, not cold from the fridge.

Pile the lamb directly into the well while it is still hot. The heat from the meat warms the hummus underneath. Finish with torn mint and flat-leaf parsley, and a good pour of olive oil over everything.

Hummus with Sumac-Spiced Spring Lamb

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4 from 2 reviews

• Author: Linda Schneider
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Tender spiced lamb, perfectly complements creamy hummus. A vibrant Middle Eastern-inspired meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) boneless lamb shoulder
• 1 lemon Juice of
• 2 cloves garlic minced
• 1 tsp kosher salt
• 2 tbsp ground sumac
• 2 tbsp (30 ml) extra-virgin olive oil
• 1 tbsp (15 ml) salted butter
• 1/4 tsp ground cinnamon
• 2 1/2 cups (592 ml) Whipped Hummus
• A few sprigs flat-leaf parsley
• Fresh mint
• Pita for serving

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Instructions

1. Cut the meat into bite-size pieces, trimming off and discarding any excess fat.
2. Combine the lemon juice, garlic, salt, 1 tablespoon of the sumac and 1 tablespoon of olive oil in a large mixing bowl. Add the lamb and toss to coat evenly. Marinate for 30 minutes at room temperature.
3. Drain the meat, discarding the marinade, then pat it lightly with paper towels.
4. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy skillet over medium-high heat.
5. Once the butter has melted and become foamy, add the marinated lamb and stir to coat.
6. Increase the heat to high; cook about 10 minutes, stirring often, until the meat is well browned on all sides, with crisped edges, and cooked through. Season with 1 tablespoon of the sumac and cinnamon. Taste, and adjust the seasoning as needed. Remove from the heat.
7. When ready to serve, divide the hummus among individual salad-size plates, using the back of a spoon to spread each portion into a 4-inch round, turning the plate as you go. Create a well at the center of each portion, then fill it with a big spoonful of the lamb. Garnish each serving with parsley, a generous drizzle of oil and a sprinkle of sumac. Serve right away with pita for scooping.

Notes

• For deeper lamb flavor, marinate for longer—up to 4 hours in the refrigerator.
• Substitute ground lamb for cubed lamb shoulder to reduce cooking time. Adjust cooking time accordingly.
• To keep the hummus from drying out, cover it tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and store it in the refrigerator until ready to serve.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 30
• Fiber: 5
• Protein: 35
• Cholesterol: 100

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