Lamb Recipe

Marinate the lamb

In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1.25 tsp kosher salt and 1/2 tsp black pepper. Add the cubed lamb and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Cook the lamb

Heat a large skillet or grill pan over medium-high heat until very hot. Add a thin film of oil if using a pan. Remove lamb from marinade, letting excess drip off. Arrange lamb pieces in a single layer and sear without moving for 2–3 minutes to form a crust, then turn and sear another 2–3 minutes, or until internal temperature reaches 130–135°F for medium-rare (adjust time for desired doneness). Work in batches if necessary to avoid crowding. Transfer cooked lamb to a plate, tent loosely with foil and let rest 5 minutes.

Prepare ingredients

If you don't have toasted walnuts, toast 1/2 cup walnuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned; cool. If using fresh roasted peppers, peel and seed them and pat dry.

Blend muhammara

In a food processor, combine 1 cup roasted red peppers, 1/2 cup toasted walnuts, 1/4 cup breadcrumbs, 1 tbsp pomegranate molasses, 2 tbsp olive oil, 1/2 tsp Aleppo pepper (or red pepper flakes), 1/4 tsp ground cumin, 1/2 tsp salt and 1 tbsp lemon juice. Pulse until a coarse, spreadable paste forms. Scrape down the sides and pulse again for a smoother texture if desired. Taste and adjust salt, lemon or pomegranate molasses to balance sweet-tart-savory flavors.

Finish muhammara

Transfer muhammara to a small bowl and drizzle with a little olive oil. You can make this several hours ahead and keep chilled; bring to room temperature before serving for best flavor.

Plate a generous spoonful (about 2–3 tbsp per serving) of muhammara in the center or spread on a serving platter.

Arrange rested lamb pieces on top of or beside the muhammara. Crumble 1/2 cup feta over the lamb and muhammara.

Scatter 1/4 cup roughly chopped toasted walnuts and 1/4 cup chopped fresh cilantro over the dish. Drizzle 1 tbsp olive oil over everything and finish with a squeeze of lemon if desired.

Serve warm. Leftover muhammara can be refrigerated up to 5 days; lamb is best served same day.