Lamb Platter Recipe

Combine the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, black pepper, salt, and dried oregano in a large bowl to make the marinade.

Add the lamb cubes to the marinade, stir to coat thoroughly, cover, and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best flavor.

When ready to cook, remove lamb from the fridge and let it sit at room temperature 20–30 minutes. Preheat a large skillet or grill pan over medium-high heat and add 1 tablespoon neutral oil if using a pan.

Pat excess marinade off the lamb pieces with a paper towel (this helps them sear). Working in batches to avoid crowding, sear the lamb cubes 3–5 minutes per side until well browned and cooked through (internal temperature ~145°F / 63°C for medium-rare to medium; cook longer if you prefer well done). Transfer cooked lamb to a plate and tent with foil.

If desired, finish lamb in a 400°F (200°C) oven for 5–8 minutes to ensure even cooking for larger batches.

While lamb marinates, rinse the rice in cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan, melt the butter (or warm the olive oil) over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the rinsed rice to the pan and stir for 1–2 minutes to coat each grain with butter/oil (this gives a separate, fluffy texture). Add the water or stock, salt, and turmeric (if using) and bring to a gentle boil.

Lower heat to a simmer, cover tightly, and cook 15–18 minutes (check package instructions for your rice variety) until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm until serving.

In a large bowl combine shredded romaine, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.

Whisk together lemon juice and olive oil, season with salt and pepper to taste, then toss the salad just before serving to keep it crisp.

Peel the garlic cloves and remove any green shoots. In a blender or food processor, pulse the garlic with the salt until finely minced.

With the processor running, add the ice water in a steady stream. Then very slowly drizzle in the neutral oil (drop by drop at first, then a thin steady stream) to emulsify into a thick, creamy sauce. If it breaks, add a teaspoon of cold water and continue blending to bring it back together.

Once the sauce is thick and glossy, blend in the lemon juice. Taste and adjust salt or lemon as needed. Transfer to a jar and refrigerate — toum keeps 3–5 days refrigerated.

In a small food processor or blender, combine parsley, cilantro, mint (if using), garlic clove, red pepper flakes, and salt. Pulse to a coarse paste.

With the motor running, stream in the olive oil and lemon juice until the mixture is a smooth, spoonable sauce. Taste and adjust salt, lemon, or oil to reach a bright, balanced flavor. Transfer to a bowl and refrigerate until serving.

Warm the pita breads wrapped in foil in a 300°F (150°C) oven for 8–10 minutes, or heat briefly in a dry skillet until pliable and warm.

To assemble each platter (serves about 4): mound about 1/2 cup of cooked rice per serving onto each plate (adjust to preference). Sprinkle a pinch of sumac over the rice for a tangy aroma.

Top each rice mound with approximately 250 g / 0.55 lb of cooked lamb divided evenly (about 310 g raw lamb per person yields this cooked amount—adjust if making larger portions). Garnish lamb with a light sprinkle of sumac if desired.

Place a generous portion of the salad beside the rice and lamb. Add 1–2 warmed pita breads, a spoonful of garlic sauce (toum), and a spoonful of green sauce on the side. Add pickled turnips/pickles and lemon wedges for squeezing over the lamb.

Serve immediately while lamb and rice are warm. Encourage diners to spoon garlic and green sauces onto the lamb or into pita as they like.