Turkish · Dinner
Roast Lamb and Yogurt Board
Warm shredded roast lamb shoulder piled over a swirl of garlicky yogurt, finished with sizzled butter, sumac, chili flakes and pine nuts, scooped with warm pita. Cumin and paprika season the lamb, while parsley and pomegranate seeds add brightness against the rich, tangy yogurt base.
$7
15 minsPrep
105 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
678Calories
43.1gProtein
42.9gFat
36.8gCarbs
6.8gSugar
5.1gFiber
863mgSodium
170mgChol
17.4gSat Fat
795mgPotassium
218mgCalcium
4.7mgIron
2.8mcgVitamin B12
9.2mgVitamin C
protein-rich
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Rub the lamb shoulder with olive oil, cumin, smoked paprika, salt and black pepper. Roast at 300°F (150°C) for 1.5 hours covered with foil until the meat pulls apart easily.
2
Rest
Let the lamb rest covered for 10 minutes so the juices settle before shredding.
3
Finish
Shred the lamb into bite-sized pieces using two forks, discarding any large fat pieces.
4
Build
Grate the garlic and stir into the yogurt. Spread the mixture across a serving plate in a wide swirl.
5
Melt
Melt the butter in a small pan over medium heat until golden, then stir in the sumac and chili flakes.
6
Plate
Pile the shredded lamb over the yogurt swirl. Drizzle with spiced butter, scatter pine nuts, pomegranate seeds and chopped parsley on top. Serve with pita bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in weight before cooking lamb shoulder
- 2/3 cup160g plain yogurt
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp chili flakes
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp pomegranate seeds
- 2 tbsp2 tbsp parsley
- 22 small pita bread
- salt, to taste
- black pepper, to taste
