Whey-Braised Lamb

Spiced American Lamb Shoulder, Hummus, Sumac, Toasted Almonds, Mint, Olive Oil, Flatbread

Chef Ahmed Suliman of Cafe Suliman | Seattle, WA
Yield: 25 servings

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Adapted by StarChefs  |  November 2025  |  Photo: Alexander Zeren

INGREDIENTS

Spice Mixture:
3 tablespoons Urfa chile flakes
3 tablespoons ground Aleppo pepper
2 tablespoons cumin seeds
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 tablespoon whole black peppercorns
1 teaspoon ground allspice
1 teaspoon whole cloves
¾ teaspoon ground cardamom
1 stick cinnamon, broken into pieces
1 bay leaf

Braised Lamb:
3 tablespoons olive oil
8 onions, julienned
Kosher salt
4 American lamb shoulders, membranes removed, cut into large chunks
4 quarts labneh whey

To Assemble and Serve:
Your favorite hummus
Flaky sea salt
Juice of 1 lemon
Sherry vinegar
Ground sumac
Toasted almonds
Fresh mint leaves
Olive oil
Flatbread

METHOD

For the Spice Mixture:
In a food processor, combine all ingredients until a fine powder is achieved. Set aside.

For the Braised Lamb:
Heat oven to 400°F. In a large skillet over medium flame, heat 1 tablespoon oil. Add onions and season with salt. Sweat until onions are soft and translucent. Remove from heat and let cool. Set aside. On a clean work surface, generously rub lamb with Spice Mixture, salt, and remaining 2 tablespoons oil. Transfer to a sheet tray and roast until golden brown and slightly crispy. Remove from oven and transfer to a hotel pan. Add onions and whey. Cover pan with parchment paper and lid. Roast 2 hours, or until lamb is fork-tender. Let cool. Strain and set aside.

To Assemble and Serve:
In a shallow serving bowl, spread desired amount hummus. Top with 1 spoonful Braised Lamb. Season with salt, lemon juice, and vinegar. Finish with sumac, almonds, mint, and a drizzle olive oil. Serve with flatbread.

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