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.
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)
Instructions
- Preheat your oven to 220°C (430°F).
- 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.
- Place the lamb on parchment paper, skin side down. Wrap it tightly with parchment paper and two layers of aluminum foil.
- 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.
- 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.
- Increase oven temperature to 180°C (360°F) and return the shredded lamb to the oven for 15-20 minutes for a crispy exterior.
- 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.
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.
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
