Ingredients
Scale
- 1 pound boneless lamb shoulder
- Juice of 1 lemon
- 2 garlic cloves minced
- 1 teaspoon kosher salt (or more as needed)
- 2 tablespoons ground sumac (plus extra for garnish)
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 1 tablespoon salted butter
- 1/4 teaspoon ground cinnamon
- 2 1/2 cups Whipped Hummus (recipe link above)
- A few sprigs flat-leaf parsley (coarsely chopped)
- Fresh mint (sliced into thin ribbons)
- Pita for serving
Instructions
- Cut the meat into bite-size pieces, trimming off and discarding any excess fat.
- 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.
- Drain the meat, discarding the marinade, then pat it lightly with paper towels.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy skillet over medium-high heat.
- Once the butter has melted and become foamy, add the marinated lamb and stir to coat.
- 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.
- 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.
- Category: Main