Print

Savory Turkish Roasted Lamb Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/savory-turkish-roasted-lamb-recipe/