In this sumac roasted lamb, all you need are a few ingredients to take your lamb to the next level: sumac and garlic powder! This is such an impressive dinner table centerpiece and tastes out of this world. The leftovers are just as delicious as the fresh roast! Cut up the lamb into bite-size chunks and serve with hummus and pita.
I grew up putting sumac on my rice…a lot of it…and have now graduated to using it in new and interesting ways. Sumac is a spice made from drying and powdering flowers on a plant found in subtropical Middle Eastern and South Asian countries.
To try something new, I made this sumac roasted lamb instead of our regular garlic & herb roasted lamb for dinner. It was so delicious, we started making it more and more often. Sumac has a tangy, lemony flavor that is special and different from other spices. Pairing the sumac with the garlic and lamb is magical, and I am not sure why I didn’t think of this sooner! It’s officially on the top requested dinner recipes when my sister comes over for dinner.
How do you know lamb is cooked?
Use a meat thermometer and take the lamb out of the oven at 135F. It should reach 145F before serving as it rests. Let the lamb rest for 5 minutes before cutting into it and serving. You do not need to tent the lamb, but you can if you would like. Then, cut the rack between every other rib bone to serve. Stack the pieces upright, using the bones to hold each other up for a showstopper presentation. See the photo for inspiration.
All meat thermometers break quickly and end up in the back of a junk drawer. I have had this meat thermometer for 5 years now, use it at least once a week, and just love it. Highly recommend.
Step-by-Step Sumac Lamb Recipe
Trim the fat on the lamb so there is only ~1/8″ of fat. We want to keep some fat because we aren’t using any oil. Mix the sumac and garlic powder in a bowl.
Liberally season the two racks of lamb on all sides with the seasoning.
Lay the two racks fat side up on a baking sheet. Bake for 15 minutes, rotate the pan, and bake for another 10 minutes.
To keep this dinner light, I paired it with a simple side salad using any veggies I had on hand. But you can also pair it with basmati rice or roasted root vegetables.
More Lamb Recipes
Craving more lamb recipes? Check them out here!
Sumac Roasted Lamb with Simple Salad
Print Recipe SaveIngredients
Lamb
- 1.5 lbs. rack of lamb
- 3 tbsp sumac
- 1 tbsp garlic powder
Simple Salad
- 1 large head romaine lettuce chopped
- 5 radishes sliced thinly on a mandolin
- 2 persian cucumbers chopped
- 1 lime
- olive oil
- salt & pepper
Instructions
Lamb
- Preheat to 450F.
- Trim the fat on the lamb so there is only ~1/8″ of fat. We want to keep some fat because we aren’t using any oil.
- Mix the sumac and garlic powder in a bowl. Liberally season the two racks of lamb on all sides with the seasoning.
- Lay the two racks fat side up on a baking sheet. Bake 15 minutes, rotate the pan, and bake another 10 minutes.
Simple Salad
- While the lamb is in the oven, mix your lettuce, radishes, and cucumber in a bowl. Squeeze with the juice of the lime. Drizzle 1-2 tbsp of olive oil, and season with salt and pepper. Toss to coat.
We tried this for dinner last night and both of us thoroughly enjoyed it. We will certainly have it again. It was so easy, tasty, and tender. I had used sumac on avocado toast as they do in England, but never thought of using it on meat. Your recipe has opened up a new “go to” for us. Thank you for posting it!
I’m so glad to hear it, Sharon! It’s great when you find a simple recipe that becomes a go-to and I’m happy to have provided that… enjoy!