Crispy Pita Lamb Bowl — Lamb Fatteh Laban
Levantine layered bowl of crisp pita, spiced chickpeas, and shredded lamb in a garlic-yogurt-tahini sauce, finished with brown butter and pine nuts.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear 2 small pitas into 3cm pieces. Cut 400g lamb shoulder into 2cm pieces and toss with 2 tsp seven-spice, 0.5 tsp cinnamon, 0.5 tsp allspice, 0.5 tsp Aleppo pepper, 2 grated garlic cloves, 20ml olive oil, and 1 tsp salt; rest 5 minutes. Whisk 300g yogurt, 40g tahini, remaining 1 grated garlic clove, 20ml lemon juice, and 0.5 tsp salt until smooth.
Bake
Heat oven to 200C. Toss pita with 20ml olive oil, spread on a large tray, bake 7 to 9 minutes until deep golden and crisp. While pita bakes, simmer 300g chickpeas with 200ml hot water, 0.5 tsp cumin, and 0.5 tsp salt in a medium saucepan over medium for 5 minutes until warm; drain, reserve 60ml liquid.
Sear
Heat a wide skillet over medium-high for 1 minute. Sear marinated lamb in two batches in a single layer for 5 minutes each batch, turning every 90 seconds, until deeply caramelised and cooked through. Lift to a plate and rest 2 minutes.
Finish
Heat 30g butter in a small pan over medium for 90 seconds until foaming. Add 30g pine nuts and cook 60 seconds until golden and butter turns nutty brown. Thin the yogurt sauce with reserved chickpea liquid 1 tbsp at a time until it flows in a thick ribbon.
Plate
Build in 2 wide bowls: crisp pita base, warm chickpeas, lamb with pan juices. Spoon yogurt-tahini sauce generously over, drizzle brown-butter pine nuts across, scatter 20g chopped parsley, dust with sumac and Aleppo pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.