Hey there, kitchen buddy!
Ready to turn simple ingredients into something spectacular? This sumac-rubbed lamb is your new go-to for a quick, fragrant, and downright delicious meal. The zest of tangy sumac and the tender warmth of perfectly cooked lamb make every bite a savory hug—trust me, once you try this, you’ll wonder why you didn’t make it sooner.
And the best part? It’s super easy! You just rub your lamb with pantry staples and let your oven or grill do the heavy lifting. The aroma alone—bright, punchy, and inviting—will have everyone at the table eagerly waiting. Plus, it’s a quick win for any weeknight or weekend dinner when you want flavor without fuss.
Feeling adventurous? Dip into some quick pesto or zesty salsa to add even more brightness to your meal—you know, keep that flavor train rolling!
So, what are you waiting for? Grab your spices and get ready to impress—you’ll be a kitchen rockstar in no time!
Sumac-Rubbed Lamb
Ingredients
Equipment
Method
- Trim excess fat from the lamb and cut into even-sized pieces if necessary. Mix sumac, salt, black pepper, and minced garlic in a small bowl. Rub the spice mixture evenly all over the lamb pieces, coating thoroughly. Cover and marinate in the refrigerator for at least 10 minutes to allow flavors to penetrate.2 tablespoons olive oil, 2 tablespoons sumac, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 clove garlic
- Preheat the oven to 400°F (200°C) or prepare a grill for high heat. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering and slightly smoking. Place the lamb pieces into the hot skillet, searing each side for about 3-4 minutes until deep golden brown and a flavorful crust forms. Use tongs to turn the meat, ensuring even browning.2 tablespoons olive oil
- Once seared, transfer the lamb to a baking sheet if roasting, or keep on the grill grates if grilling. Insert a cooking thermometer into the thickest part of a piece. Roast in the oven or finish on the grill until the internal temperature reaches 135°F (57°C) for medium rare, about 15-20 minutes. Look for juices running clear and a slight firm texture when pressed.
- Remove the lamb from heat and tent with foil. Allow it to rest for 5 minutes; this helps the juices redistribute and results in a tender, moist interior. During resting, the internal temperature will rise slightly to a perfect medium rare.
- Slice the rested lamb against the grain into thick, even pieces. Arrange on a serving platter, optionally drizzling with a little extra olive oil or a squeeze of lemon for added brightness. Serve immediately to enjoy the tender, aromatic meat with a flavorful crust.
Wasn’t that an easy and flavorful adventure? This sumac-rubbed lamb is perfect with a side of roasted veggies or a crisp salad. For an extra pop, squeeze a fresh lemon wedge right before serving—zesty magic! Share your creations in the comments, and happy cooking, superstar!
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.