Tangy garlic lamb bites is a Middle Eastern style diced lamb recipe, packed full of flavour and pan-fried to perfection in a delicious garlic lemon sauce. Ready in 15 minutes or less, these savoury bites with spicy garlic roast potatoes will make all of your family go crazy! Trust me, your kids are going to love this recipe.
They are quick and easy, juicy, zesty and full of flavour, making them perfect for a midweek dinner.
- 4 tablespoons olive oil
- 500 grams lamb back-strap diced small
- 1 teaspoon Arabian spice/ Bharat/7-spice blend
- salt to season
- 3 garlic cloves crushed
- ⅓ cup of lemon juice
Notes from Rouba
- Fresh lemon juice is key to this recipe.
- Leftover lamb bites are perfect for serving over hummus.
- If the garlic cloves are small, add 1 or 2 extra.
To make the garlic sauce, combine the crushed garlic and lemon juice and set aside.
Cut the lamb into 2-3 cm pieces. Heat the olive oil in a large frying pan over medium-high heat. Add the lamb but don’t overcrowd the frying pan or the meat will steam, so you may have to work in batches depending on the size of your pan. Cook for approximately 7-10 minutes, stirring occasionally until the lamb bites are golden brown and the juice has mostly evaporated. Repeat with the remaining lamb if needed.
Place all the meat back into the frying pan (if you fried in batches). Season with salt and Arabian spice/Bharat. Pour over the garlic and lemon sauce and stir through. Immediately remove from heat.
Servings: serves 4
Why you will love this:
Ready in 15 minutes or less
Perfect midweek dinner
Quick and easy
Full of flavour