Description
Tender Turkish roasted lamb with rich spices, juicy texture, and caramelized edges served with roasted vegetables.
Ingredients
Scale
- 2 lbs lamb shoulder or leg
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 medium potatoes, cut into chunks
- 2 large carrots, sliced
Instructions
- Preheat oven to 375°F.
- Mix olive oil, garlic, lemon juice, and spices.
- Place lamb in roasting pan with vegetables.
- Rub marinade over lamb and vegetables.
- Roast for 1 hour 30 minutes to 2 hours, basting occasionally.
- Let rest for 10 minutes before slicing.
- Serve warm.
Notes
- Marinate overnight for best flavor
- Baste during cooking for moisture
- Use thermometer for doneness
- Reheat gently to avoid drying
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
