Ingredients
Instructions
Prep ahead
- trim fat; slice lamb into thin strips.
- stir marinade: yogurt, lemon, garlic, cumin, coriander.
- soak lamb in marinade 30 min (overnight best).
- rinse basmati; measure 1 ¾ c stock, 2 tbsp butter.
- drain canned chickpeas for hummus; peel 1 garlic clove.
- warm pita; prep tomato–cucumber salad garnish.
Cooking steps
Melt butter in pot; sauté rinsed rice 1 min. add stock, pinch salt; cover, simmer 15 min. rest off heat 5 min, then fluff.
While rice cooks, heat grill pan high. shake excess marinade from lamb; sear in single layer 2 min per side until charred edges appear and centers hit 145 °f. tent with foil.
Hummus: blitz chickpeas, tahini, garlic, lemon juice, 2 tbsp water and salt in blender until creamy; drizzle olive oil.
Plate scoop of rice, pile of sizzling lamb, a swirl of hummus, wedges of warm pita, and fresh salad. serve immediately.
(active time ≈ 25 min | total ≈ 45 min)