Creating your Sumac-Rubbed Lamb is a delightful experience. Here’s a step-by-step guide to navigate the process smoothly:

1. Prepare the Marinade: In a bowl, mix sumac, olive oil, garlic powder, onion powder, cumin, paprika, salt, black pepper, and lemon juice to form a paste.
2. Marinate the Lamb: Rub the marinade generously over the lamb. Ensure all sides are well-coated.
3. Cover and Refrigerate: Cover the lamb and let it marinate in the refrigerator for at least 15 minutes. For optimal flavor, marinate for several hours or overnight if time allows.
4. Preheat the Oven or Grill: If roasting, preheat the oven to 375°F (190°C). If grilling, prepare the grill for medium-high heat.
5. Cooking the Lamb:
– For Oven Roasting: Place the lamb in a roasting pan. Roast for 45 minutes to an hour, or until the internal temperature reaches 145°F (63°C) for medium-rare.
– For Grilling: Place the lamb on the grill. Cook for about 25-30 minutes, turning occasionally until it reaches the desired doneness.
6. Rest the Meat: Once cooked, remove the lamb from the heat. Let it rest for 10-15 minutes to enhance juiciness.
7. Slice and Serve: Slice the lamb against the grain into thick pieces. Garnish with fresh herbs for color and added flavor.

With these straightforward instructions, you’ll achieve a beautifully cooked Sumac-Rubbed Lamb that bursts with flavor.