Best 4 Slow Roasted Turkish Lamb Recipes

If you're looking for a succulent and flavorful dish to impress your friends and family, slow roasted Turkish lamb is the perfect choice. With its tender meat, aromatic spices, and crispy skin, this dish is sure to be a hit at any gathering. The key to a successful slow roasted Turkish lamb is in the preparation and cooking method. From selecting the right cut of lamb to marinating it in a flavorful blend of herbs and spices, every step of the process contributes to the overall taste and texture of the dish. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the best slow roasted Turkish lamb recipe you've ever tasted.

Let's cook with our recipes!

SLOW ROAST LEG OF LAMB

Slow Roast Leg of Lamb image

If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.

Provided by cornishbird

Categories Meat and Poultry Recipes Lamb Leg

Time 7h25m

Yield 6

Number Of Ingredients 6

Ingredients

3 carrots, coarsely chopped
1 head garlic, split but not peeled
1 (5 pound) leg of lamb
1 ¼ cups red wine
1 ¼ cups lamb stock
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 10.2 g, Cholesterol 137.2 mg, Fat 12.1 g, Fiber 0.6 g, Protein 63.7 g, SaturatedFat 4.8 g, Sodium 1589.6 mg, Sugar 1.1 g

SLOW-ROASTED TURKISH LAMB

Slow-Roasted Turkish Lamb image

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.

Provided by David Tanis

Categories dinner, roasts, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

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

Steps:

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.
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.
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.
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.
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.

SLOW-ROASTED TURKEY

Slow-Roasted Turkey image

The turkey comes out moist and golden - with no effort on your part. Slow-roasting keeps the juices in. It is nearly impossible to over-bake, because the temperature is so low. The secret is NOT basting or salting. Basting or salting draws out moisture and dries out the turkey. IMPORTANT: Plan ahead: Thaw turkey in refrigerator for 1 day per 4-5 lbs, (For faster thawing, you could thaw in cold water. Change the water frequently.) Allow 1 hour per lb + 1 hour to cook - i.e. total: 21 hours for 20-lb turkey.

Provided by sjboswell

Categories Whole Turkey

Time 21h10m

Yield 20 slices, 20 serving(s)

Number Of Ingredients 2

Ingredients

20 lbs turkey, thawed
1/2 cup salad oil

Steps:

Pre-heat oven to 300 degrees.While oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers.
Rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven.
Bake for 1 hours at 300 degrees to kill bacteria. Then lower oven heat to 180 degrees (desired internal temperature). Bake for remaining 20 hours.
If wings or thighs begin to brown too fast, wrap them with foil. About 2 hours before time to serve the turkey, check for doneness. If necessary, raise the oven heat to 350 degrees to finish cooking or browning.

Nutrition Facts : Calories 774.1, Fat 41.8, SaturatedFat 11, Cholesterol 308.7, Sodium 295.2, Protein 92.7

SLOW-ROAST SPICED LAMB SHOULDER WITH SUMAC ONIONS

Slow-Roast Spiced Lamb Shoulder with Sumac Onions image

At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Categories Bon Appétit Dinner Lamb Spice Coriander Cinnamon Cardamom Lemon Juice Mint Parsley Roast Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 (6-7-lb.) bone-in lamb shoulder
2 Tbsp. black peppercorns
2 Tbsp. coriander seeds
2 Tbsp. paprika
2 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cloves
1 tsp. freshly grated nutmeg
1 large red onion, thinly sliced
3 Tbsp. fresh lemon juice
2 tsp. sumac
1/2 cup mint leaves
1/2 cup parsley leaves with tender stems
Kosher salt, freshly ground pepper
Special Equipment
A spice mill or mortar and pestle

Steps:

Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
Toast peppercorns and coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a small bowl. Mix in paprika, cinnamon, cardamom, cloves, and nutmeg, then rub all over lamb. Chill uncovered at least 4 hours and up to 1 day.
Let lamb sit out on counter at room temperature 1 hour before roasting.
Place a rack in middle of oven; preheat to 275°F. Transfer lamb to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3-3 1/2 hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes.
Meanwhile, toss onion, lemon juice, and sumac in a small bowl with your hands, squeezing onion a bit to soften.
Just before serving, toss mint, parsley, and a pinch of salt into onion mixture. Serve lamb topped with onion salad.

Tips:

Choose the right cut of lamb: For slow roasting, a leg of lamb, shoulder of lamb, or rack of lamb are all good choices. These cuts have a good amount of fat and connective tissue, which will break down during the cooking process and tenderize the meat.
Marinate the lamb: Marinating the lamb in a mixture of herbs, spices, and olive oil will help to flavor the meat and make it more tender. You can marinate the lamb for as little as 30 minutes or up to overnight.
Sear the lamb before roasting: Searing the lamb in a hot pan before roasting will help to brown the meat and create a flavorful crust. This will also help to keep the juices in the meat during the cooking process.
Roast the lamb slowly: Slow roasting is the best way to cook lamb. This will allow the meat to cook evenly and develop a rich flavor. Roast the lamb at a low temperature (325 degrees Fahrenheit) for several hours, or until the meat is tender and cooked to your desired doneness.
Let the lamb rest before carving: Once the lamb is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Slow roasted Turkish lamb is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can create a perfectly cooked lamb that will impress your guests. Serve the lamb with a variety of sides, such as roasted vegetables, rice, or pilaf. You can also add a sauce or gravy to the lamb for extra flavor.