Sumac-Rubbed Lamb: A Middle Eastern Secret from My Freezer

About the Frozen Surprise

Last week, I found a bag of frozen lamb in the back of the freezer. Classic, right? But then I remembered something — I’d bought it on a whim, thinking I might try something new. Usually, I stick to chicken or beef for quick meals, but this time I wanted to do something different. Something I haven’t done a hundred times before.

So I dug out the lamb, brushed off the frost, and started thinking about what flavors make lamb special for me. The pungent smell of sumac immediately hit me. It’s odd how that tangy, lemony aroma can make raw meat feel a bit more daring. To me, lamb feels like a piece of old history, textures and smells that whisper stories of past meals,family, traditions.

And honestly, right now, especially with all the noise — I want something simple but rooted. Something that makes me pause and think about how a few spices can really rewrite a dish. Yeah, I’m basically making memories out of just lamb and sumac.

Sumac Lamb Stir-Fry

This dish features sliced lamb cooked quickly over high heat to develop a seared exterior while remaining tender inside. The lamb is seasoned with tangy sumac, which imparts a lemony aroma, and is stir-fried with aromatic spices and vegetables, resulting in a vibrant, tender entrée with a slightly charred texture.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Middle Eastern

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 500 grams lamb loin or tenderloin, thinly sliced preferably partially frozen for easier slicing
• 2 teaspoons sumac for seasoning
• 1 tablespoon olive oil for stir-frying
• 1 medium red bell pepper sliced into strips
• 1 medium onion sliced thinly
• 2 cloves garlic minced
• 1 teaspoon ground cumin optional for added flavor
• to taste salt and pepper

Equipment

• Chef’s knife
• Wok or large skillet
• Cutting board
• Measuring spoons
• Tongs

Method

 

1. Arrange the lamb slices on a cutting board and season with 1 teaspoon of sumac, salt, and pepper. Toss gently to coat evenly and set aside to marinate briefly, about 5 minutes.
   2 cloves garlic, 2 teaspoons sumac
2. Heat a wok or large skillet over high heat and add 1 tablespoon of olive oil. Once shimmering, add the seasoned lamb slices in a single layer. Cook for about 2-3 minutes without stirring until the first side is well browned and caramelized, then toss to sear all sides, removing the lamb once evenly browned and set aside.
   500 grams lamb loin or tenderloin, thinly sliced, 1 tablespoon olive oil
3. In the same pan, add sliced onions and red bell peppers. Stir-fry for 3-4 minutes until vegetables are tender but still vibrant and slightly charred at the edges. Add minced garlic and ground cumin; cook for another 30 seconds until fragrant.
   1 medium red bell pepper, 1 medium onion, 2 cloves garlic, 1 teaspoon ground cumin
4. Return the browned lamb to the pan with the vegetables. Stir well to combine and cook for an additional 2 minutes, allowing flavors to meld and ensuring the lamb is heated through and slightly caramelized.
   500 grams lamb loin or tenderloin, thinly sliced
5. Transfer the stir-fry to a serving plate and sprinkle an extra pinch of sumac on top for added aroma and flavor. Serve immediately, garnished with fresh herbs if desired.
   2 teaspoons sumac

Cooking can be about those tiny moments of surprise. A sprinkle of sumac on lamb. No fuss, just flavor that takes you somewhere else. Sometimes it’s the simplest ideas that stay with you long after the last bite.