Thinly Sliced Lamb with Pomegranate, Yogurt and Mint


This is the perfect weeknight dish, start the marinade in the morning to infuse the meat for a flavor packed meal! Serve over rice with a salad for a complete meal. This dish is even better the next day for lunch.

2 tsp ground cumin
1 tsp ground coriander
1½ lb boneless leg of lamb, thinly sliced against the grain
1 tso paprika
4 cloves garlic, minced
1 TBSP red wine vinegar
4 TBSP olive oil, divided
Salt and black pepper
½ c plain Greek yogurt
1 medium red onion, sliced thin
¼ c pomegranate seeds
2 TBSP chopped pistachios
Fresh mint, chopped

Combine cumin, coriander, paprika, garlic, vinegar and 2 TBSP olive oil in a bowl or zip lock bag large enough to hold meat. Add meat and marinade at least 15 minutes to overnight.

Whisk yogurt and 1 TBSP water in a small bowl; season with salt and pepper.

Heat remaining 2 TBSP oil in a large skillet, over medium-high heat. Cook lamb, tossing occasionally, until browned, about 5 minutes; transfer to a plate with a slotted spoon.

Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add ½ c water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.

Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

Serves 6.