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Sumac-Rubbed Lamb

This dish features lamb seasoned with a tangy sumac spice rub, which is then roasted or grilled to achieve a tender interior and a flavorful, slightly charred exterior. The method involves marinating the lamb, followed by high-heat cooking to develop a savory crust, resulting in a juicy and aromatic final presentation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Lamb shoulder or leg 1.5 pounds boneless or bone-in: Provides Tender, flavorful meat.
  • Sumac 2 tablespoons ground: Adds Tangy, citrusy depth.
  • Salt 1 teaspoon: Enhances Overall flavor.
  • Black pepper 1/2 teaspoon: Adds Mild spiciness.
  • Olive oil 2 tablespoons: Helps Rub on seasoning and sear lamb.
  • Garlic 1 clove minced: Provides Aromatic savory base.

Equipment

  • Oven or grill.
  • Knife and cutting board
  • Mixing bowl for rubbing.
  • Meat thermometer (optional).
  • Tongs for flipping

Method
 

  1. Preheat your oven to 400°F (200°C) or prepare your grill.
  2. In a small bowl, combine sumac, salt, pepper, minced garlic, and olive oil.
  3. Rub the mixture evenly over the lamb, ensuring it’s coated on all sides.
  4. Heat a skillet with olive oil over medium-high heat.
  5. Sear the lamb on all sides for 3-4 minutes to form a golden crust.
  6. Transfer the lamb to the oven or grill.
  7. Roast the lamb for about 15-20 minutes until it reaches an internal temperature of 135°F (57°C) for medium-rare.
  8. Allow the lamb to rest for 5-10 minutes after roasting. This resting period ensures the juices redistribute, resulting in a more tender and juicy lamb.
  9. Serve with your favorite sides or a fresh salsa.

Notes

Use lamb shoulder or leg, either bone-in or boneless, for the recipe. Bone-in cuts provide a richer flavor due to the bones, but boneless cuts work just as well and are easier to carve.