Lamb Shakrieh
Crispy-edged lamb over garlicky yogurt with a warm brown-butter drizzle—Middle Eastern comfort that feels fancy but takes 10 minutes. Tangy, nutty, and deeply satisfying.
- Total time
- 10 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- 1 cup plain yogurt (full-fat)
- 3 cloves garlic, minced
- 3 tbsp butter
- 1 tbsp pomegranate molasses or lemon juice
- ¼ cup pine nuts
Instructions
- 1
Stir yogurt with half the garlic and a pinch of salt. Spread on a shallow serving bowl.
- 2
Heat 1 tbsp butter in a skillet over medium-high. Cook lamb, breaking it into small pieces, until no pink remains and edges crisp, 4–5 minutes.
- 3
Toast pine nuts in a separate small skillet over medium heat, shaking often, until fragrant and light gold, 2–3 minutes. Set aside.
- 4
Melt remaining 2 tbsp butter with the remaining garlic over medium heat. Cook until foaming and golden brown, about 1 minute.
- 5
Spoon the crispy lamb over the yogurt base. Drizzle with brown butter, pomegranate molasses, and top with toasted pine nuts.
- 6
Serve immediately while the lamb is still warm and the butter is fragrant.
Tools you’ll need
- shallow serving bowl
- 12-inch skillet
- small skillet
- wooden spoon
- measuring spoons
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