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Hummus with Sumac-Spiced Spring Lamb

Linda Schneider
4 from 1 vote
Course Main


  • 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


  • 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.