Description

Savory Turkish Roasted Lamb is an aromatic and flavorful dish featuring tender lamb shoulder marinated with a blend of traditional Turkish spices, garlic, and lemon juice, then slow-roasted to perfection. This roast is perfect for special occasions and is served with cooling plain yogurt and fresh parsley garnish, delivering a delicious balance of rich and fresh flavors.

Ingredients

Scale

Main 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 (for serving)
1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the lamb.
Prepare Spice Paste: In a small bowl, combine minced garlic, olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, and black pepper. Mix thoroughly to form a smooth spice paste.
Coat Lamb: Rub the prepared spice paste all over the lamb shoulder, ensuring every surface is well coated. Place the lamb in a roasting pan and drizzle the freshly squeezed lemon juice evenly over the meat.
Initial Roasting: Cover the roasting pan tightly with aluminum foil to retain moisture and roast in the preheated oven for 2 hours, allowing the lamb to cook gently and absorb the spices.
Finish Roasting: Remove the foil and continue roasting uncovered for another 30 to 45 minutes, or until the lamb is tender and reaches an internal temperature of 145°F (63°C) for medium-rare doneness.
Rest and Serve: Once cooked, remove the lamb from the oven and let it rest for 15 minutes, which helps juices redistribute for optimal tenderness. Slice the lamb and serve with plain yogurt on the side, garnished with chopped fresh parsley.

Notes

For a spicier kick, add 1 teaspoon of red pepper flakes to the spice paste.
Substitute the lamb shoulder with leg of lamb if you prefer a leaner cut with a different texture.
Letting the lamb rest before slicing is crucial to keep it juicy and tender.
Serve with warm flatbread or rice to complement the flavors perfectly.