Tahini and Pomegranate Lamb

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon ground cumin

1 pound boneless leg of lamb

Kosher salt and freshly cracked black pepper

1/2 cup tahini

2 tablespoons Greek yogurt

1 lemon, juiced

Vegetable oil for frying (about 3 cups)

1 cup of mint leaves

1 small red onion

1/4 cup pomegranate molasses

4 Greek-style pita flatbreads

2 tablespoons pomegranate seeds

Directions

  1. Whisk together the cinnamon, cloves, ginger and cumin in a small bowl.
  2. Cut the lamb into 1-inch cubes and put in a large bowl. Sprinkle with the spice mix, season with salt and pepper and toss. Set aside.
  3. Whisk together the tahini, yogurt, lemon juice, 3 to 4 tablespoons of warm water and a pinch of salt in a small bowl. Set aside.
  4. Pour enough oil into a large deep skillet to come 1/3 of the way up the sides. Place over high heat until the oil registers 340 degrees F on a deep-fry thermometer; this will take about 2 to 4 minutes.
  5. Carefully add the lamb to the hot oil and fry until the cubes are brown and crispy on the outside, about 3 minutes. Remove the lamb with a slotted spoon and place on a wire rack set over a baking sheet. Sprinkle with salt.
  6. Roughly chop the mint and thinly slice the onion into half rounds from root to stem.
  7. Combine the pomegranate molasses and 2 tablespoons of warm water in a medium bowl. Add the lamb and toss to coat. Divide the lamb evenly between the flatbreads, top each with a drizzle of tahini sauce and sprinkle with onion, mint and pomegranate seeds.