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Slow-Roasted Turkish Lamb

Slow-Roasted Turkish Lamb

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.

Ingredients

For the lamb:

  • 1 (3- to 4-pound) boneless lamb shoulder, trimmed of excess fat
  • Kosher salt and black pepper
  • ½ 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

For the garnish:

  • 3 or 4 firm Fuyu persimmons, peeled and sliced (optional)
  • ½ 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
  • Nutritional Information
      • Nutritional analysis per serving (8 servings)

        459 calories; 37 grams fat; 15 grams saturated fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 26 grams protein; 112 milligrams cholesterol; 98 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  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.
  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.
  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 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
  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.
  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.

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