Tahini and Pomegranate Lamb
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 370
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 13
- Sodium
- 357
- Total: 25 min
- Active: 25 min
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
- 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.