Lamb Tibs Recipe

Prepare and marinate lamb

Trim excess fat from the lamb and cut into 1-inch bite-size pieces. Place lamb in a large bowl or resealable bag.

In a separate small bowl whisk together minced garlic, grated ginger, mitmita (or cayenne/berbere), berbere, paprika, ground black pepper, kosher salt, lemon juice and 1/4 cup olive oil until a paste forms.

Pour the marinade over the lamb. Massage the marinade into the meat so all pieces are evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor, marinate up to overnight.

Prep vegetables

While lamb marinates (or 30 minutes before cooking), thinly slice onions and bell peppers, and slice the optional chili. Chop rosemary and cilantro for finishing.

When ready to cook, remove lamb from refrigerator 15–20 minutes to take the chill off.

Sear lamb in batches

Heat a large heavy skillet or two large skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When oil is shimmering and butter foaming, add a single layer of marinated lamb pieces—do not crowd the pan (cook in 2–3 batches). Sear without moving for 2 minutes to develop color, then stir and cook for another 2–3 minutes until browned on all sides but not fully cooked through. Transfer seared lamb to a plate and keep warm.

Cook vegetables

Add remaining 2 tablespoons olive oil to the pan. Add sliced onions and cook, stirring occasionally, for 4–5 minutes until they begin to soften and turn translucent. Add bell peppers and optional chili and cook 3–4 minutes until peppers are tender-crisp. Push vegetables to the side of the pan.

Add remaining 1 tablespoon butter and chopped rosemary to the cleared pan area. Return all seared lamb (and any accumulated juices) to the pan with the vegetables. Toss together and cook for 3–5 more minutes, stirring frequently, until lamb is cooked through (internal temperature should reach 145–160°F depending on desired doneness) and vegetables are tender. Taste and adjust seasoning with additional salt and pepper if needed.

If you prefer a slightly saucier finish, add 1/4 cup water or beef broth while combining, scraping up browned bits from the bottom of the pan, and simmer for 1–2 minutes to meld flavors.

Remove from heat. Stir in chopped cilantro or parsley and squeeze fresh lemon juice over the dish to brighten flavors. Garnish with extra herbs and serve with lemon wedges.

Serve warm as a side. This 4 lb preparation yields approximately 20 side servings (about 3.2 ounces cooked lamb per person) depending on portioning.

Leftovers: cool promptly and refrigerate in a covered container for up to 3 days or freeze up to 3 months.