Savory Turkish Roasted Lamb Recipe

Introduction

Discover the rich flavors of this savory Turkish roasted lamb, a dish that’s both aromatic and tender. Perfect for a special dinner, it combines warm spices with succulent meat, finished with a fresh yogurt sauce. Give this recipe a try today for an unforgettable meal.

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 (163°C).
2. Step 2: In a small bowl, combine the minced garlic, olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper to form a spice paste.
3. Step 3: Rub the spice paste all over the lamb shoulder, making sure it’s evenly coated. Place the lamb in a roasting pan and pour the lemon juice over it.
4. Step 4: Cover the roasting pan tightly 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 another 30 to 45 minutes, or until the lamb is tender and the internal temperature reaches 145°F (63°C) for medium-rare.
6. Step 6: Remove the lamb from the oven and let it rest for 15 minutes before slicing.
7. Step 7: Serve the lamb with plain yogurt on the side and garnish with chopped fresh parsley.

Tips & Variations

• For extra flavor, marinate the lamb in the spice paste overnight in the refrigerator before roasting.
• Use Greek yogurt for a thicker, creamier accompaniment.
• Swap lamb shoulder for leg of lamb if you prefer a leaner cut.
• Add a drizzle of pomegranate molasses to the yogurt for a sweet and tangy twist.

Storage

Store leftover roasted lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist. The yogurt sauce is best served fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless lamb instead of bone-in?

Yes, boneless lamb can be used, but bone-in tends to keep the meat more moist and flavorful during roasting.

How do I know when the lamb is fully cooked?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F (63°C). Let the lamb rest after roasting, as it will continue to cook slightly.

Savory Turkish Roasted Lamb Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

Experience the rich and aromatic flavors of this Savory Turkish Roasted Lamb recipe. Tender lamb shoulder is marinated with a robust blend of garlic, cumin, coriander, smoked paprika, cinnamon, and spices, then slow-roasted to perfection in the oven. Served with tangy yogurt and fresh parsley, this dish is a delightful centerpiece for any meal, combining traditional Turkish spices with a simple roasting technique that yields melt-in-your-mouth results.

• Author: Lena
• 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

Meat

• 2 pounds lamb shoulder bone-in

Marinade and Seasoning

• 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

To Serve

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

Instructions

1. Preheat Oven: Preheat your oven to 325°F to prepare for slow roasting the lamb.
2. Make Spice Paste: In a small bowl, combine minced garlic, olive oil, ground cumin, ground coriander, smoked paprika, cinnamon, salt, and black pepper. Mix thoroughly to form a flavorful paste.
3. Coat the Lamb: Rub the spice paste evenly all over the lamb shoulder, ensuring every part is well coated with the aromatic mixture. Place the lamb in a roasting pan and pour fresh lemon juice over it for added acidity and flavor.
4. Initial Roasting: Cover the roasting pan with aluminum foil to retain moisture. Roast the lamb in the preheated oven for 2 hours, allowing the meat to slowly cook and absorb the spices.
5. Final Roasting: After 2 hours, remove the foil to let the lamb brown and develop a crust. Continue roasting for an additional 30 to 45 minutes or until the lamb is tender and reaches an internal temperature of 145°F for medium-rare doneness.
6. Rest the Meat: Take the lamb out of the oven and allow it to rest covered loosely with foil for 15 minutes. Resting helps redistribute juices, ensuring the meat remains juicy and tender when sliced.
7. Serve: Slice the lamb and serve it with a side of plain yogurt. Garnish with freshly chopped parsley for a fresh, herbal note that complements the rich roast.

Notes

• For well-done lamb, cook until the internal temperature reaches 160°F, increasing roasting time accordingly.
• You can substitute lamb shoulder with leg of lamb if preferred, adjusting cooking time as needed.
• Use a meat thermometer for best results to avoid overcooking.
• The yogurt sauce can be enhanced with a pinch of garlic or mint for extra flavor.
• Leftovers can be refrigerated for up to 3 days and are delicious served cold or reheated.

Keywords: Turkish lamb recipe, roasted lamb shoulder, savory lamb roast, Middle Eastern lamb, oven roasted lamb, lamb with yogurt sauce