Name: Tender Slow-Roasted Turkish-Style Lamb Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 lb bone-in lamb shoulder; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp tomato paste; 1 tbsp dried oregano; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 lemon, juiced; 1 cup beef broth; 1 tsp kosher salt; 0.5 tsp black pepper

This tender slow-roasted Turkish-style lamb takes 3 hours to cook and delivers melt-in-your-mouth aromatic flavor. Infused with garlic, lemon, and warm spices like cumin and oregano, it is the ultimate centerpiece for family gatherings. Serve it alongside warm flatbread and garlic yogurt.

Instructions

0/7

Preheat your oven to 325 degrees F (160 degrees C) and pat the lamb shoulder dry with paper towels.

In a small bowl, mix together the garlic, olive oil, tomato paste, dried oregano, ground cumin, sweet paprika, lemon juice, salt, and black pepper to form a thick spice paste.

Rub the paste generously over the entire surface of the lamb shoulder, pressing it into any folds or crevices.

Place the lamb in a roasting pan and pour the beef broth into the bottom of the pan around the meat to keep it moist during roasting.

Cover the roasting pan tightly with a double layer of aluminum foil to seal in the steam, and roast in the oven for 2 and a half hours.

Remove the foil, baste the lamb with the pan juices, and roast uncovered for another 30 minutes until a caramelized crust forms and the meat is fork-tender.

Transfer the lamb to a cutting board, let it rest for 15 minutes, then shred the meat with forks and serve drizzled with the remaining pan juices.