Savory Turkish Roasted Lamb Recipe

Introduction

This savory Turkish roasted lamb is a flavorful and tender dish that’s perfect for a special dinner. Infused with aromatic spices and served with cool yogurt, it brings a delightful balance of tastes to your table.

Ingredients

• 2 pounds lamb shoulder bone-in
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced
• 1 cup plain yogurt
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 325°F.
2. Step 2: In a small bowl, mix together the minced garlic, olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper to form a paste.
3. Step 3: Rub the spice paste all over the lamb, ensuring it is well coated. Place the lamb in a roasting pan and pour the lemon juice over it.
4. Step 4: Cover the roasting pan with aluminum foil and roast in the preheated oven for 2 hours.
5. Step 5: After 2 hours, remove the foil and continue roasting for an additional 30-45 minutes, or until the lamb is tender and the internal temperature reaches 145°F for medium-rare.
6. Step 6: Once done, remove the lamb from the oven and let it rest for 15 minutes before slicing. Serve with yogurt on the side and garnish with fresh parsley.

Tips & Variations

• For a spicier kick, add 1 teaspoon of red pepper flakes to the spice paste.
• You can substitute the lamb shoulder with leg of lamb for a different flavor profile and texture.

Storage

Store leftover lamb covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it tender. The yogurt sauce should be kept chilled and used within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without bone-in lamb?

Yes, boneless lamb can be used but may cook faster, so adjust roasting times accordingly and check for tenderness.

Is it necessary to let the lamb rest before slicing?

Yes, resting allows the juices to redistribute, making the meat more tender and flavorful when sliced.

Savory Turkish Roasted Lamb Recipe

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★★★★★

4.8 from 116 reviews

This savory Turkish roasted lamb recipe features tender, bone-in lamb shoulder marinated with a flavorful blend of garlic, cumin, coriander, smoked paprika, and cinnamon. Slow-roasted to perfection and served with cool plain yogurt and fresh parsley garnish, this dish offers a deliciously aromatic and authentic taste of Turkey that’s perfect for a special dinner or family gathering.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Lamb and Marinade

• 2 pounds lamb shoulder bone-in
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional, for a spicier kick)
• 1 lemon, juiced

To Serve

• 1 cup plain yogurt
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven: Set your oven to 325°F (160°C) to begin roasting the lamb at a controlled, moderate temperature, which helps tenderize the meat evenly.
2. Prepare the Spice Paste: In a small bowl, thoroughly mix the minced garlic, olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, black pepper, and optional red pepper flakes. This creates a deeply aromatic paste that flavors the lamb richly.
3. Coat the Lamb: Rub the prepared spice paste all over the lamb shoulder, making sure every surface is well covered. Place the coated lamb into a roasting pan then pour fresh lemon juice over it to add acidity and brightness to the flavor profile.
4. Roast Covered: Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 2 hours to allow the lamb to cook slowly and absorb the spices deeply, becoming tender.
5. Finish Roasting Uncovered: After 2 hours, remove the foil and continue roasting the lamb for another 30 to 45 minutes. This step helps develop a flavorful crust while ensuring the internal temperature reaches 145°F for medium-rare doneness.
6. Rest the Meat: Take the lamb out of the oven and let it rest for 15 minutes. Resting allows the juices to redistribute within the meat, enhancing juiciness and flavor.
7. Serve: Slice the lamb and serve with a side of plain yogurt and a sprinkle of fresh parsley for a refreshing contrast and vibrant presentation.

Notes

• For a spicier version, incorporate 1 teaspoon of red pepper flakes into the spice paste before applying it to the lamb.
• If preferred, substitute the lamb shoulder with leg of lamb to vary the texture and flavor of the dish.
• Allowing the lamb to rest before slicing is essential for juicy, tender results.
• Serve with warm flatbread or rice to complement the rich flavors.

Keywords: Turkish lamb recipe, roasted lamb shoulder, savory lamb dish, Mediterranean lamb, lamb with spices, lamb with yogurt, slow roasted lamb