Recipe by Chef Mica Talmor of Pomella in Oakland, CA.
The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.
Note: Accompanied by hummus, shirazi, sumac onions, tahini, and amba, this makes an epic pita sandwich or laffa wrap.
Variation: While this marinade recipe is great for any cut of lamb, Pomella recommends using lamb sirloin or loin, a cut that is quick to grill on a flat top. If using a large cut such as a boneless lamb leg, roast it in the oven then finish on a hot grill.
Program Presented by