Turkish-style lamb

Name: Turkish-style lamb
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 4 Lamb Leg; 2 tsp Seasoning; 1 tsp Dried Oregano; Bunch Mint; 300g Yogurt; 4 Pita Bread; 1/2 Iceberg Lettuce; 1 sliced Red Onions; 1 Lemon

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Serves 6 594 kcal per serving Prep 30 min Cook 2 h

Ingredients

4 Lamb Leg
2 tsp Seasoning
1 tsp Dried Oregano
Bunch Mint
300g Yogurt
4 Pita Bread
1/2 Iceberg Lettuce
1 sliced Red Onions
1 Lemon

Instructions

Heat the grill to high. Season the lamb and grill briefly on both sides until nicely browned but still very rare inside.
Meanwhile, combine the seasoning with dried oregano and half of the chopped mint, then mix this into one portion of the yogurt.
Spread the yogurt mixture generously over the lamb and return it to the grill for a few more minutes, until the yogurt blisters slightly and the meat is cooked to your liking.
Transfer the lamb to a board and let it rest for a few minutes. Toast the pitta breads, shred the lettuce, and thinly slice the red onion.
Stir the remaining mint into the second portion of yogurt.
Slice the lamb thickly and stuff it into the warm pittas with the salad and minted yogurt. Finish with a squeeze of lemon juice, if desired.

Tips

Marinate the lamb in a mixture of onion juice, olive oil, and dried oregano; the onion juice is a secret Turkish tenderizer.
Grill the lamb over a high heat to get a charred exterior while keeping the center medium-rare and juicy.
Use ‘pul biber’ (Aleppo pepper) for a mild, fruity heat that is characteristic of Turkish seasoning.

Variations

Lamb Shish: Thread the meat onto skewers with pieces of green pepper and tomato.
Lamb Chops: Apply the same marinade to lamb cutlets for a quicker, bone-in version of the dish.