Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
6-8
If you're looking for an easy, flavor-packed dinner, this Lamb Tantuni recipe is a must-try. A popular Turkish street food from Mersin, lamb tantuni combines tender, spice-coated American lamb with fresh tomatoes, tangy sumac onions and soft lavash bread for an unforgettable wrap. Made with boneless leg of lamb and ready in just 25 minutes, this authentic-inspired Turkish lamb wrap is perfect for weeknight meals, casual gatherings or anyone wanting to explore bold Mediterranean flavors at home.
Ingredients
Lamb
- 2 pounds Leg of American Lamb, (deboned, and cut finely into small cubes)
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons Paprika
- 2 tablespoons Chili flakes
- 2 tablespoons Pul Biber (or add extra paprika and chili flakes)
- 2 tablespoons butter
- 1 teaspoon lamb fat
Onion Salad
- 2 white onions, (finely diced)(or 1 large one)
- 1 cup parsley, (minced)
- 2 tablespoons sumac
- 1 1/2 teaspoons salt (Kosher or Mediterranean salt)
Assemble
- 6 lavash breads
- 2 cups diced tomatoes
- Extra sumac for sprinkling
Directions
Start by trimming off any excess fat from your lamb. Make sure not to discard that fat as it can be used in many other recipes to add flavor.
Cut the meat into small dices about 1/4-inch size dice. You need the meat to be small as it will cook in no time by sautéing in a skillet.
Preheat a heavy-duty skillet over high heat, we used cast iron. And add the butter and chunks of lamb fat.
Cook until the fat releases all its flavors and has melted into the skillet.
Add in the lamb along with the spices and mix well.
Keep stirring until the lamb is no longer pink on the outside, and has absorbed the spices well. This takes anywhere between 12-15 minutes.
If you feel the lamb has dried out, and no more liquid is in the pan, add in 1/4 cup of water or stock and let it simmer for 2 minutes before turning off the heat.
To make the onion salad
Mix all ingredients in a small bowl.
To assemble the Tantuni
Take one lavash bread at a time and press it firmly over the lamb in the skillet. Let the bread soak in the spices and sauce from the pan.
At that point, you can start piling the filling in a single layer. The lamb, onion salad and diced tomatoes.
Roll the bread to make a cylinder-like roll. You may cut it in half or even into smaller bites.
Serve right away with an extra sprinkle of sumac.
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
What cut of lamb is best for Lamb Tantuni?
Boneless leg of lamb is an excellent choice for Lamb Tantuni because it is lean, tender and versatile. The recipe calls for finely diced leg of American lamb, which cooks quickly in a hot skillet while still developing plenty of flavor. Boneless legs can also be trimmed into smaller pieces for kabobs, chops or other quick-cooking recipes.
How small should I cut the lamb for Lamb Tantuni?
For Lamb Tantuni, cut the lamb into small pieces about ¼ inch in size. The small dice is important because the lamb is sautéed rather than slow-cooked, allowing it to cook quickly while absorbing the cumin, paprika, chili flakes and other seasonings. Keeping the pieces relatively uniform also helps them cook evenly.
How do you keep lamb tender when making Lamb Tantuni?
Start with a tender cut such as a boneless leg of lamb and avoid overcooking it. The small pieces used in Lamb Tantuni cook quickly, so keep the skillet hot and stir the lamb regularly. If the pan becomes dry during cooking, adding a small amount of water or stock can help keep the meat moist.
What temperature should lamb be cooked to?
American Lamb recommends cooking all lamb cuts other than ground lamb to an internal temperature of 145°F followed by a 3-minute rest. For Lamb Tantuni, an instant-read meat thermometer can help you check the temperature without relying solely on cooking time.
Can I use another cut of lamb for Lamb Tantuni?
Yes. While a boneless leg of lamb works particularly well because it is lean and cooks quickly, other tender lamb cuts can be adapted for Lamb Tantuni. Lamb loin chops can be trimmed and diced for quick cooking, while pre-cut lamb kabob meat is another convenient option.
How should I store leftover Lamb Tantuni?
Refrigerate leftover lamb promptly in an airtight container. American Lamb recommends using cooked lamb within a few days and keeping fresh lamb refrigerated at or below 40°F. For longer storage, cooked lamb can also be frozen in an airtight container or freezer bag.
Can I freeze cooked lamb from Lamb Tantuni?
Yes. Cooked lamb can be frozen for longer-term storage when properly sealed to prevent freezer burn. For the best quality, American Lamb recommends using frozen lamb within 4–6 months. Thaw frozen lamb in the refrigerator before reheating.
Where can I buy American Lamb?
Shop at a local butcher shop near you or use our a store locator.
