Sumac-Rubbed Lamb: A Simple yet Spectacular Roast!

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Why You’ll Love This Quick & Flavorful Lamb

Hey there, kitchen buddy! Ready to give your dinner a punchy, aromatic upgrade? This sumac-rubbed lamb is a game-changer—bright, savory, with that irresistible tang from the sumac. Best part? It’s all whipped up from pantry staples in no time, making you look like a pro without the fuss. Plus, the crunchy crust and tender interior? Delicious doesn’t even start to cover it!

Feeling adventurous? Pair this with a zingy cucumber-yogurt sauce or a fresh herb salsa to add even more sparkle to your meal. Trust us, once you try this, you might skip the store-bought and start rubbin’ with flair. No need to carve out hours—dinner’s ready to wow in just a flash! So, grab those herbs and get crackin’—your taste buds will thank you.

Sumac-Rubbed Lamb

This dish features lamb seasoned with a vibrant sumac spice rub, which is seared to develop a crispy, golden crust. The lamb is cooked to tender perfection, showcasing a juicy interior with a slightly caramelized exterior. The preparation involves marinating, searing, and resting, resulting in a visually appealing entrée with a flavorful, textural contrast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 lb lamb loin or tenderloin preferably trimmed
  • 2 tbsp sumac
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin optional for depth
  • to taste salt and pepper salt and black pepper
  • 1 tbsp olive oil for searing

Equipment

  • Large skillet or cast-iron pan
  • Tongs or spatula
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Trim the lamb and pat it dry with paper towels. Place it on a cutting board.
  2. Combine sumac, paprika, garlic powder, cumin (if using), salt, and pepper in a small bowl. Rub the spice mixture evenly all over the lamb, pressing it into the meat. Let it sit for 5 minutes.
  3. Heat a large skillet over medium-high heat and add olive oil. Once shimmering, place the lamb in the pan. Sear for about 3-4 minutes on each side until a golden-brown crust forms and the lamb reaches an internal temperature of 135°F for medium-rare.
  4. Reduce heat to medium and continue cooking, flipping occasionally, until the lamb feels firm but still slightly springy. Use tongs to rotate if needed, ensuring an even sear and internal temperature.
  5. Remove the lamb from the skillet and transfer to a cutting board. Cover loosely with foil and let rest for 5 minutes to allow juices to redistribute, which will enhance tenderness and flavor.
  6. Slice the rested lamb against the grain into thin strips. Arrange on a serving plate and serve immediately, showcasing the juicy interior and crispy exterior.

See? Quick, easy, and utterly flavorful! This sumac-lamb dish is perfect for a cozy night in or impressing guests without breaking a sweat. Serve it with roasted veggies or a vibrant tabbouleh for a complete feast. Don’t forget to let us know how it turns out—happy cooking, friend!

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