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Shared by Chef Michael Solomonov

Lamb Soprito

Yield: Serves 4


  • 1lb lamb shoulder, cubed 
  • 2 tbsp coarse ground black pepper
  • 1 tbsp ground Allspice 
  • 1 tbsp ground turmeric 
  • Kosher Salt 
  • ½ cup olive oil
  • 12 garlic cloves
  • 1lb Yukon Gold potatoes, cut into wedges 
  • 1 Spanish onion, cut into wedges 
  • ¼ cup of lemon juice 
Main CoursesMeat Gluten FreeKosher for PassoverMiddle East


  • Step 1

    In a bowl, mix the lamb with the spices plus 1 tablespoon of Kosher Salt and let sit, covered and at room temperature, for one hour.

  • Step 2

    In a Dutch oven, add the olive oil and garlic and set over medium heat.  When the garlic is golden brown, remove it from the pot and add the potatoes.  Fry until golden brown, approximately 5-10 minutes, then remove and set aside.  Add the lamb to the pot and brown on all sides, approximately 5-10 minutes.  Add the onion and also cook until golden brown, another 5-10 minutes.  Add the lemon juice and 2 cups of water, cover and let simmer on medium-low heat for two hours or until the meat is tender.  Check the pot every-so-often to make sure there’s still liquid in the bottom.  If necessary, add a cup of water.

  • Step 3

    Add the potatoes and garlic back to the pot and cook for another 20 minutes or until the potatoes are tender.  Season to taste and skim a bit of excess fat off of the top if you’d like.