Recipes Lamb Shawarma 5.0 (2,255) 1 Review In Midtown NYC, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version. More Lamb Recipes By Grace Parisi Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kate Mathis Total Time: 40 mins Yield: 4 Ingredients 2 teaspoons ground cumin 1/2 teaspoon dried oregano 2 garlic cloves, minced 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil Kosher salt 1 pound lamb shoulder, visible fat trimmed and meat thinly sliced 1 white onion, halved and cut into thin slivers 1/2 cup tahini (sesame paste) 1/2 cup mayonnaise Hot sauce, lettuce, sliced tomatoes, rice and warmed pita, for serving Directions In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes. Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt. Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita. Suggested Pairing Spicy Santa Barbara Syrah. Rate it Print