Berbere-Spiced Lamb Tibs with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb cubes sautéed with Ethiopian berbere seasoning, fresh garlic, and rosemary for a flavorful, aromatic dish. This Ethiopian-inspired lamb recipe, ready in about 30 minutes, pairs lamb leg, cut into 1-inch cubes, berbere spice blend, garlic cloves, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 460 cal/serving

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Ingredients

1.5 lbs lamb leg, cut into 1-inch cubes
2 tbsp berbere spice blend
4 garlic cloves, sliced
2 tbsp fresh rosemary, chopped
3 tbsp olive oil
1 medium (about 1 cup) yellow onion, sliced
1 1/2 tsp salt
1 tsp black pepper
1 tbsp fresh lemon juice

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Instructions

Step 1: Toss 1.5 lbs cubed lamb leg with 2 tbsp berbere spice blend, 1 1/2 tsp salt, and 1 tsp black pepper in a bowl until evenly coated.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 cup sliced yellow onion and sauté for 4 minutes until softened and slightly golden.
Step 3: Add the lamb cubes to the skillet in a single layer and sear without stirring for 3 minutes until browned on one side. Flip and cook for another 3-4 minutes until browned on all sides.
Step 4: Add 4 sliced garlic cloves and 2 tbsp chopped fresh rosemary to the pan, stirring to combine. Cook for 2 more minutes until garlic is fragrant and lamb is cooked to medium doneness.
Step 5: Remove from heat and drizzle 1 tbsp fresh lemon juice over the lamb tibs. Toss gently and serve immediately with injera or rice.