The Lamb Dip Recipe

Season

Pat the lamb pieces dry with paper towels. In a bowl, toss lamb with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbs olive oil, minced garlic, chopped rosemary, thyme, and lemon zest until evenly coated. Let sit at room temperature for 15 minutes (or refrigerate up to 2 hours covered).

Sear or Roast

Heat a large skillet over medium-high heat until shimmering. Add the seasoned lamb in a single layer (work in batches if needed) and sear 2–3 minutes per side until well browned and an internal temperature of about 130–135°F for medium-rare or 145°F for medium, about 6–10 minutes total depending on piece size. Alternatively, roast in a 425°F (220°C) oven on a rimmed sheet for 12–18 minutes, turning once, until browned and cooked to desired doneness. Remove lamb to a plate and let rest 5 minutes, then chop any large pieces down to bite-size if necessary.

Optional Finish

If you like, return lamb to the skillet with a splash (1–2 tbs) of water or chicken stock and scrape up browned bits for 1 minute to concentrate flavor. Allow meat to cool slightly before folding into the dip base.

In a medium bowl, combine 1 cup Greek yogurt, 1/2 cup sour cream, and 4 oz softened cream cheese. Whisk or beat with a fork until smooth and creamy.

Add 1 tbsp fresh lemon juice, 1 tsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp hot sauce (if using), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Stir until fully incorporated and taste; adjust seasoning with more salt, lemon, or hot sauce as desired.

Fold in 2 tsp chopped fresh mint and 1 tbsp chopped fresh parsley, reserving a little for garnish. If the dip is too thick, thin with up to 1–2 tbs cold water or milk to reach a smooth, scoopable consistency. Chill the dip for 15–30 minutes if you prefer a cooler, melded flavor.

Spoon the chilled or room-temperature dip into a shallow serving bowl, smoothing the top with the back of a spoon.

Scatter the warm, chopped lamb evenly over the dip surface. Sprinkle the finely diced red onion over the lamb for bite and brightness.

Garnish with the reserved chopped parsley and remaining mint, drizzle 1 tsp extra-virgin olive oil over the top, and arrange lemon wedges around the bowl for squeezing.

Serve immediately with warm pita triangles, toasted crostini, or crudités. Leftovers: store lamb and dip separately in airtight containers in the refrigerator for up to 3 days; reheat lamb gently before serving.