Name: Tahini and Pomegranate Lamb
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

Whisk together the cinnamon, cloves, ginger and cumin in a small bowl.

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.

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.

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.

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.

Roughly chop the mint and thinly slice the onion into half rounds from root to stem.

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.

Tahini and Pomegranate Lamb

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