Servings
25
Ingredients
Spice Mixture:
- 3 tablespoons Urfa chile flakes
- 3 tablespoons ground Aleppo pepper
- 2 tablespoons cumin seeds
- 2 tablespoons ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon whole black peppercorns
- 1 teaspoon ground allspice
- 1 teaspoon whole cloves
- ¾ teaspoon ground cardamom
- 1 stick cinnamon, broken into pieces
- 1 bay leaf
Braised American Lamb:
- 3 tablespoons olive oil
- 8 onions, julienned
- Kosher salt
- 4 American lamb shoulders, membranes removed, cut into large chunks
- 4 quarts labneh whey
To Assemble and Serve:
- Your favorite hummus
- Flaky sea salt
- Juice of 1 lemon
- Sherry vinegar
- Ground sumac
- Toasted almonds
- Fresh mint leaves
- Olive oil
- Flatbread
Directions
In a food processor, combine all spice mixture ingredients until a fine powder is achieved. Set aside.
Heat oven to 400°F. In a large skillet over medium flame, heat 1 tablespoon oil. Add onions and season with salt. Sweat until onions are soft and translucent. Remove from heat and let cool. Set aside. On a clean work surface, generously rub the American lamb with spice mixture, salt, and remaining 2 tablespoons oil. Transfer to a sheet tray and roast until golden brown and slightly crispy. Remove from oven and transfer to a hotel pan. Add onions and whey. Cover pan with parchment paper and lid. Roast 2 hours, or until lamb is fork-tender. Let cool. Strain and set aside.
In a shallow serving bowl, spread desired amount hummus. Top with 1 spoonful Braised American Lamb. Season with salt, lemon juice, and vinegar. Finish with sumac, almonds, mint, and a drizzle olive oil. Serve with flatbread.
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
