Slow-Roasted Turkish Lamb

Name: Slow-Roasted Turkish Lamb
Total time: 4 h
Yield: 6 to 8 servings
Cuisine: turkish
Ingredients: 1 (3- to 4-pound) boneless lamb shoulder, trimmed of excess fat; Kosher salt and black pepper; 1/2 teaspoon Maras pepper or regular red-pepper flakes (optional); 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice (from 1 small lemon); 2 tablespoons pomegranate molasses (optional); 2 large thyme sprigs; 1 small rosemary sprig; 4 bay leaves; 8 garlic cloves, unpeeled; 1 small onion, peeled and halved; 3 or 4 firm Fuyu persimmons, peeled and sliced (optional); 1/2 cup pomegranate seeds (optional); 2 tablespoons roughly chopped parsley, some leaves reserved; 2 tablespoons roughly chopped mint, some leaves reserved; 1 medium lemon, cut into wedges; Plain yogurt, for serving

By David Tanis

Total Time: About 4 hours
Rating: 4(304)
Comments: Read comments

This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It’s finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.

Featured in: In the Mood for Turkish Food

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

For the Lamb

1(3- to 4-pound) boneless lamb shoulder, trimmed of excess fat
Kosher salt and black pepper
½teaspoon Maras pepper or regular red-pepper flakes (optional)
2tablespoons extra-virgin olive oil
2tablespoons lemon juice (from 1 small lemon)
2tablespoons pomegranate molasses (optional)
2large thyme sprigs
1small rosemary sprig
4bay leaves
8garlic cloves, unpeeled
1small onion, peeled and halved

For the Garnish

3 or 4firm Fuyu persimmons, peeled and sliced (optional)
½cup pomegranate seeds (optional)
2tablespoons roughly chopped parsley, some leaves reserved
2tablespoons roughly chopped mint, some leaves reserved
1medium lemon, cut into wedges
Plain yogurt, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
Step 2
Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
Step 3
Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3½ hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
Step 4
Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
Step 5
Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

Ratings

4 out of 5

304 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Vit5 years ago

Do you think it would be possible to make this with a pork shoulder?

Douglas5 years ago

I was wondering if I might brown this in a pan on the range top and then cook in a slow cooker. The process would be easier.

Spatchcock5 years ago

You certainly could, but it would be like serving an Easter ham at Passover. It would no doubt be delicious, but it wouldn't be a Turkish dish.

Brian1 year ago

Whole family said it was delicious. Made some substitutions. 6# pork butt cut into 2” thick sections. For Aleppo peppers sub’d crushed red chili pepper flakes and ground cumin. For pomegranate molasses sub’d unsulphured molasses and tamarind purée. For persimmon and pomegranate seeds sub’d pluot slices and cubed medjool dates. Braise liquid benefited with addition of 1 1/2 tsp sugar.

Cat1 year ago

Made this for the first time today and this will go into the lazy Sunday dinner rotation. Next time however I will add more onions - I had added 3 and only cut them into half. They make for a delicious side dish. I served with rice, but the family agreed that Pita bread would also have worked well.

Becca1 year ago

This was good. I used a boneless leg of lamb, cut it into large pieces and removed fat and tendons. It was tender in 2.5 hrs so turned the temp down to 280. Not crazy about the acidity of the lemon. Next time will add to taste after reducing the sauce. Also added some red wine to sauce. Very festive with pomegranate and persimmon.

Private comments are only visible to you.