Quick Fried Spiced Lamb

Tender bites of Quick Fried Spiced Lamb are perfect for serving with hummus, on pita sandwiches, or with basmati rice. The lamb is seasoned with cumin, cardamom, smoked paprika, garlic, and onion for a fragrant blend of warm spice that balances the rich flavor of the lamb. Finish the skillet-fried lamb with a squeeze of lemon and a sprinkle of chopped herbs for a delicious dinner main.

A boneless lamb leg roast makes a special main dish for holidays or family dinners, but can also be broken down for a variety of recipes for quick cooking on busy weeknights. Lamb cubes can be added to stir fries and quick sautés like this recipe for spiced lamb. You can also grind the lamb roast for sausage or lamb burgers. Lamb leg roast might not be a common item on your grocery list, but it's a versatile option!

This lamb recipe uses a variety of spices, including cardamom. Cardamom can be used in both savory and sweet dishes! For another savory option, try this Mild Coconut Curry. If you want something sweet, try these Orange Cardamom Cookies or this Cardamom Coffee Cake.

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Boneless Lamb Leg Roast - These are often available at Costco, and each one breaks down to 4-5 pounds of meat for stir fries, shepherd's pie, or this tasty spiced lamb. Trim the roast of any fat or silverskin and cut it into cubes that are bite-sized. Freeze any additional lamb cubes in a zip-topped bag for future use.
• Ground Spices - An aromatic blend of ground spices gives big flavor to the lamb. Cumin, garlic powder, cardamom, onion powder, smoked paprika, and black pepper are all readily available at large supermarkets but can often be found for a better price at Asian or Indian markets. Ground spices make this prep extra quick!
• Olive Oil - Just a tablespoon of oil helps to make a spice paste that adheres well to the lamb cubes.
• Lemon - Wedges of lemon are nice as a garnish, but a squeeze of fresh lemon juice over the finished dish adds a vibrant contrast to the warm spices and rich lamb. 
• Parsley or Cilantro - Add chopped parsley or cilantro for a bright contrast in color and a layer of fresh flavor to the cooked lamb.
• Baking Soda - A small bit of baking soda is used as a tenderizer before the lamb is marinated with the oil and spices. The tenderizing step is optional, but will yield extremely tender lamb pieces.

Instructions

Optionally tenderize the lamb by adding the cubes to a medium bowl. Sprinkle the baking soda over the meat and stir to coat it evenly. Allow to sit for 5-7 minutes and then rinse the meat well in a mesh strainer and pat it dry with a paper towel or clean kitchen towel.

Add the lamb back to a medium bowl and sprinkle it with the olive oil, cumin, garlic powder, cardamom, onion powder, kosher salt, smoked paprika, and black pepper.

Stir the lamb cubes well to evenly coat them with all of the spices and oil. Refrigerate the marinating lamb for at least 30 minutes and up to 8 hours.

Preheat a large skillet over medium-high heat for about 2 minutes. Add the lamb in a single layer, avoiding crowding the meat. Cook for 3-4 minutes, until the lamb easily releases from the pan.

Flip all of the cubes of lamb to sear the second side for 3-4 more minutes.

When the spiced lamb easily lifts from the second side, transfer it to a serving dish. Garnish with a squeeze of fresh lemon juice and extra wedges of lemon and a sprinkle of fresh parsley or cilantro.

Perfectly Seared Lamb vs. Extra Quick Prep

To get the best sear on your lamb pieces, cook them in two batches. Once half of the lamb is moved to the serving platter, cover it with foil to keep it warm while you repeat the process for the second half. When we are running short on time, however, I add all the lamb at once to the skillet. The flavor is still exceptional, but the resulting lamb is more saucy and has less of a sear.

Equipment

Here are some notes on the equipment I use most often for this tasty spiced lamb:

• Stainless Steel Skillet - A large and sturdy stainless steel skillet is great for developing flavor while searing the lamb. A 12-inch skillet with sloped sides will have the capacity to sear half the lamb at a time.
• Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen.  I use it for breaking down the lamb as well as chopping the herbs and slicing the lemon.

Serving Suggestions

This lamb pairs well with simple steamed basmati rice or pita bread. Serve the spiced lamb over a platter of hummus for a classic combination. Top your lamb with a drizzle of olive oil and a dusting of sumac. You can also toast some pine nuts in the skillet after the lamb cooks for an added topping to the hummus.

You can also build an exceptional sandwich by layering the lamb with shredded lettuce and sliced tomatoes in a pita pocket. Add garlic sauce, hummus, harissa, or a tahini sauce.

Make This Recipe Kid Friendly

None of the spices used in this blend are hot, so you may be surprised how kid-friendly the lamb pieces are. Serve them with a preferred dipping sauce and provide plenty of familiar foods to help them build a plate they'll love to gobble up.

I have a whole post dedicated to keeping peace with picky eaters at the dinner table! Check it out for more tips on helping the whole family enjoy dinner again.

Storage

Store any leftover spiced lamb in an airtight container in the refrigerator for up to 3 days. The lamb reheats well in the microwave and stays juicy and tender.

Make-Ahead Options

Marinate your lamb cubes in the mixture of ground spices and oil up to 8 hours in advance to save on prep time during hectic weeknights. Cover the lamb with plastic wrap so that the aroma doesn't flavor other items in the refrigerator.

More Meal Prep Proteins

A batch of this spiced lamb will make plenty of lunches or dinners later in the week. Here are a few more options for meal prep proteins to try:

Try It and Share

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