(Kate Mathis)

TOTAL TIME: 40 MIN

SERVINGS: 4

In Midtown NYC, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version.

INGREDIENTS:

2 teaspoons ground cumin1/2 teaspoon dried oregano2 garlic cloves, minced3 tablespoons fresh lemon juice1/4 cup extra-virgin olive oilKosher salt1 pound lamb shoulder, visible fat trimmed and meat thinly sliced1 white onion, halved and cut into thin slivers1/2 cup tahini (sesame paste)1/2 cup mayonnaiseHot sauce, lettuce, sliced tomatoes, rice and warmed pita, for serving

DIRECTIONS:1.In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt. Add the lamb and onion and let stand for 15 minutes.

2.Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth. Add the mayonnaise and puree until creamy. Season the white sauce with salt.

3.Heat a large griddle or 2 skillets until very hot. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.