Turkish Roasted Lamb (Kuzu Tandır Kebab)

Why You’ll Love This Recipe

This Turkish roasted lamb dish is packed with flavor and tenderness. The lamb is slow-cooked in a flavorful marinade made with garlic, olive oil, thyme, and seasonings, resulting in meat that falls apart at the touch of a fork. The long roasting process ensures a juicy, tender roast that’s perfect for pairing with naan or pita bread and fresh vegetables. It’s a feast for the senses and a true showstopper for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lamb:

• 2.5 kg lamb shoulder (bone-in)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme (or oregano)
• 8 pieces of naan or pita bread (for serving)
• 1 tomato, sliced (for garnish)
• 1 onion, sliced (for garnish)
• 1 tsp sumac (optional, for garnish)

Directions

1. Preheat the Oven

Preheat your oven to 220°C (430°F).

2. Prepare the Lamb

In a small bowl, mix the olive oil, minced garlic, salt, pepper, and thyme (or oregano). Using a sharp knife, make several slits in the fatty side of the lamb shoulder to help the marinade penetrate. Rub the olive oil mixture generously all over the lamb, massaging it into the meat to ensure it’s well coated.

3. Wrap and Cook the Lamb

Place the lamb on a large piece of parchment paper, skin side down. Wrap the lamb tightly in the parchment paper, followed by two layers of aluminum foil to seal in the moisture. Place the wrapped lamb on a cooking rack sitting on a baking tray.

4. Roast the Lamb

Bake the lamb in the preheated oven for 2½ hours. After this, reduce the heat to 140°C (285°F) and continue roasting for 2-3 more hours, or until the lamb is fork-tender and the meat easily pulls apart.

5. Shred the Meat

Once the lamb is done cooking, remove it from the oven. Carefully unwrap the foil and parchment paper, and using a fork or tongs, separate the meat from the bone and shred it into bite-sized pieces. Place the shredded lamb in a baking dish along with its juices.

6. Final Browning

Increase the oven temperature to 180°C (360°F) and place the shredded lamb back in the oven for 15-20 minutes, or until the meat lightly browns and becomes slightly crispy on the edges.

7. Serve

While the lamb is browning, warm the naan or pita bread in the oven for about 10 minutes. Serve the lamb on the warm bread, garnished with sliced tomatoes, onions, and a sprinkle of sumac if desired for a tangy finish.

Servings and Timing

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 4-5 hours (including resting time)
• Total Time: 5 hours 10 minutes

Nutritional Information (Approx. per serving)

• Calories: 652 kcal
• Carbohydrates: 60g
• Protein: 49g
• Fat: 22g
• Saturated Fat: 6g
• Sodium: 1564mg
• Fiber: 2g
• Sugar: 4g

Variations and Substitutions

• Different Cuts of Lamb: You can use other cuts of lamb, such as lamb leg or lamb rack, though they may require slightly different cooking times.
• Spices: If you don’t have poultry seasoning, dried rosemary and thyme are great substitutes. You can also add a pinch of cumin or coriander for a different flavor profile.
• Gluten-Free Option: For a gluten-free version, replace the naan or pita with gluten-free flatbread or serve the lamb with roasted vegetables.

Storage/Reheating

• Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the shredded lamb for up to 1 month. Thaw it in the refrigerator overnight and reheat in the oven or microwave before serving.
• Reheating: To reheat, place the lamb in a baking dish with some of its juices and warm it in the oven at 180°C (360°F) for 10-15 minutes until heated through.

FAQs

Can I cook the lamb in a slow cooker?

Yes, you can cook the lamb in a slow cooker for 6-8 hours on low. This will also yield tender, juicy meat that easily shreds.

How do I know when the lamb is done?

The lamb is done when it is fork-tender and easily shreds with a fork. The meat should fall off the bone when touched.

Can I use other types of bread?

Yes, you can substitute the naan or pita bread with any flatbread or even crusty baguette slices.

What if I don’t have sumac for garnish?

Sumac adds a tangy flavor, but if you don’t have it, you can use lemon zest or a drizzle of lemon juice to achieve a similar citrusy kick.

Conclusion

This Turkish Roasted Lamb (Kuzu Tandır Kebab) is a mouth-watering dish full of rich flavors, perfect for family gatherings or special occasions. The slow roasting process ensures tender, juicy meat, while the crispy, golden edges provide the perfect contrast. Paired with warm naan or pita bread, fresh tomato and onion, and a sprinkle of sumac, this dish is guaranteed to impress and leave everyone at the table asking for more!

Turkish Roasted Lamb (Kuzu Tandır Kebab)

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 4-5 hours (including resting time)
• Total Time: 5 hours 10 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: Turkish

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Description

Turkish Roasted Lamb (Kuzu Tandır Kebab) is a slow-roasted lamb dish, tender and juicy, infused with garlic, thyme, and olive oil. Perfectly paired with naan or pita, and garnished with fresh vegetables and sumac.

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Ingredients

2.5 kg lamb shoulder (bone-in)

1 tbsp olive oil

2 garlic cloves, minced

2 tsp salt

1 tsp black pepper

1 tsp dried thyme (or oregano)

8 pieces of naan or pita bread (for serving)

1 tomato, sliced (for garnish)

1 onion, sliced (for garnish)

1 tsp sumac (optional, for garnish)

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Instructions

1. Preheat your oven to 220°C (430°F).
2. In a small bowl, mix olive oil, garlic, salt, pepper, and thyme. Make slits in the lamb shoulder and rub the mixture all over the meat, massaging it in.
3. Place the lamb on parchment paper, skin side down. Wrap it tightly with parchment paper and two layers of aluminum foil.
4. Place the wrapped lamb on a rack on a baking tray and bake for 2½ hours. Reduce heat to 140°C (285°F) and continue roasting for 2-3 hours, or until fork-tender.
5. Remove the lamb from the oven and let it rest for 30 minutes. Carefully unwrap the foil and shred the lamb into bite-sized pieces.
6. Increase oven temperature to 180°C (360°F) and return the shredded lamb to the oven for 15-20 minutes for a crispy exterior.
7. While the lamb is browning, warm the naan or pita in the oven for 10 minutes. Serve the lamb on the warm bread, garnished with tomato, onion, and a sprinkle of sumac.

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Notes

For a gluten-free version, replace naan or pita with gluten-free flatbread.

Use cumin or coriander for a unique spice twist.

Leftover lamb can be stored in the fridge for up to 3 days or frozen for 1 month.

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Nutrition

• Serving Size: 1 serving
• Calories: 652
• Sugar: 4g
• Sodium: 1564mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 49g
• Cholesterol: 120mg