Lamb Tibs Recipe

Name: Abem Ethiopian Coffee & Kitchens Lamb Tibs Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 lb lamb leg or shoulder, cut into 1-inch cubes; 0.5 cups plain yogurt (for tenderizing); 4 cloves garlic, minced; 1 tbs fresh rosemary, finely chopped; 0.5 tsp ground black pepper; 1 tsp salt; 1 tbs fresh lemon juice; 2 tbs vegetable oil or neutral oil; 1 tbs unsalted butter; 1 medium yellow onion, thinly sliced; 1 large green chili (e.g., serrano or long green chili), thinly sliced, seeds optional; 2 cloves fresh garlic, thinly sliced; 2 sprigs fresh rosemary sprigs (for flavor while cooking); 2 tbs dry white wine or stock (optional, deglaze); 0.25 cups beef or lamb stock; 0.5 tsp tomato paste (optional, for color and body); 1 tbs fresh parsley, chopped (for garnish)

Inspired by Abem Ethiopian Coffee & Kitchen

Time45m

Serves4

Succulent pieces of lamb, pan-seared to perfection with fresh garlic, onions, and aromatic rosemary, finished with a hint of green chili for subtle heat.

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Ingredients

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Lamb and Marinade

1 lb lamb leg or shoulder, cut into 1-inch cubes

1/2 cups plain yogurt (for tenderizing)

4 cloves Garlic, minced

1 tbs fresh rosemary, finely chopped

1/2 tsp ground black pepper

1 tsp Celtic sea salt

1 tbs fresh lemon juice

Sear and Sauce

2 tbs vegetable oil or neutral oil

1 tbs Unsalted butter

1 medium yellow onion, thinly sliced

1 large green chili (e.g., serrano or long green chili), thinly sliced, seeds optional

2 cloves fresh garlic, thinly sliced

2 sprigs fresh rosemary sprigs (for flavor while cooking)

2 tbs dry white wine or stock (optional, deglaze)

1/4 cups beef or lamb stock

1/2 tsp tomato paste (optional, for color and body)

1 tbs Fresh parsley, chopped (for garnish)

Method

Lamb and Marinade

Trim and marinate

Trim excess fat and silver skin from the lamb and cut into 1-inch cubes. Place the lamb in a bowl. Add yogurt, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Mix thoroughly so all pieces are coated. Cover and refrigerate for 30 minutes to 2 hours (30 minutes if short on time; up to 2 hours for better tenderizing).

Remove the lamb from the refrigerator 15 minutes before cooking to bring it closer to room temperature for even searing.

Sear and Sauce

Preheat and prepare pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Pat the marinated lamb pieces lightly with paper towel if surface is very wet so they sear instead of steam.

First sear

Add 1 tablespoon of oil to the hot pan and swirl. Add half of the lamb pieces in a single layer without crowding (work in batches if necessary). Sear undisturbed for 2–3 minutes until deeply browned on the bottom. Flip and sear the other side 1–2 minutes until nicely browned but not fully cooked through. Transfer seared lamb to a plate and repeat with remaining oil and lamb pieces. Return all lamb to the pan after both batches are seared.

Aromatics

Reduce heat to medium. Add butter to the pan. When butter melts, add sliced onions and sauté 4–5 minutes until translucent and beginning to brown at edges. Add sliced garlic, sliced green chili, and the rosemary sprigs; sauté 30–60 seconds until fragrant. Stir frequently to avoid burning the garlic.

Deglaze and simmer

Pour in the white wine or 2 tablespoons stock to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by half (about 1–2 minutes). Stir in the 1/4 cup beef or lamb stock and the tomato paste, if using. Return the seared lamb to the pan, stir to combine, and simmer gently for 4–6 minutes until lamb reaches desired doneness (medium-rare to medium) and sauce has slightly thickened. Taste and adjust seasoning with additional salt and pepper if needed. Remove rosemary sprigs.

Finish

Turn heat off and sprinkle chopped parsley over the lamb. Let rest in the pan for 2 minutes so juices redistribute. If you prefer more heat, stir in a pinch of crushed red pepper or an extra sliced green chili at this stage.

Serve

Transfer lamb tibs to a warm serving platter. Spoon pan sauce, onions, garlic, and chilies over the lamb. Serve immediately with injera, rice, flatbread, or roasted potatoes.