Lamb Shish Barak



Lamb Wontons


6lbs boneless American Lamb shoulder

  • 1 tablespoon allspice, ground
  • 1 tablespoon cinnamon, ground
  • 1 tablespoon coriander, ground
  • 2 tablespoons cumin, ground
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon clove, ground
  • 1/4 cup sumac
  • 1/4 cup salt
  • 10 each garlic cloves
  • 1 each onion, large dice
  • 3 each thyme, whole sprig bay leaves
  • 1 bundle green onion
  • 1 bundle cilantro
  • 1 bundle parsley
  • 1/2 cup pomegranate molasses
  • 1 package wonton wraps

Garlic Yogurt

  • 416 grams Greek yogurt
  • 10 grams garlic cloves
  • 41 grams tahini
  • 3 grams salt


Combine ground spices, sumac, and salt together. Rub the en re lamb shoulder with spice mix thoroughly, and let sit overnight.

Roast the American Lamb shoulder in the oven at 500 degrees F for 15-20 minutes, until well seared on all sides.

Transfer to a deep hotel pan with any drippings, add garlic, onion, thyme, bay leaves, then fill with water until about 2/3 of the shoulder is submerged. Braise for 2.5-3 hours or until shoulder is fork tender and falling apart. Allow to cool completely before processing.

Remove the meat from it's braising liquid, then strain the liquid and reduce on medium heat until the consistency coats the back of a spoon. (Reduction on may be very salty- this is normal). Meanwhile, pick apart the meat, leaving some larger pieces for texture.

Mix in chopped herbs, pomegranate molasses. Incorporate braising liquid 4 oz. at a time, until seasoning is to your taste.

To assemble:

Portion on the lamb mix into 1-1.5 teaspoon sized balls. Using your favorite wonton wrappers, place one ball in the middle, wet the edges with water, then fold into a half moon. Wet the corners of one side of the half moon, and carefully bring the two corners together. The final shape should resemble a tortellini.

For the Garlic Yogurt

Blend the garlic cloves with a small amount of yogurt un l completely smooth. Combine all ingredients and mix well. Serve warm.

To cook:

Deep fry the barak in 350 degrees F oil until golden brown all around. Serve in a bowl with lots of garlic yogurt, chopped herbs, and your favorite chili crisp.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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