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Mediterranean-inspired, this slow-roasted lamb dish is paired with tart and flavorful yogurt sauce, harissa hot sauce, and grilled flatbread. It’s time to dig in and eat with your hands.
1/4 Teaspoon caraway seeds
1/4 Teaspoon coriander seeds
1/4 Teaspoon Cumin Seeds, whole
2 Ounce dried ancho chiles, stemmed and seeded
10 Tablespoon water
1 Tablespoon smoked paprika
1 Tablespoon lemon juice
2 Clove garlic
4 Tablespoon olive oil
1 Tablespoon salt
3 Pound lamb shoulders
1 1/2 Cup Yogurt, Greek
1/4 Cup Cucumber, grated
1 Clove garlic, smashed
1 Tablespoon Mint, chopped
1 Tablespoon fresh chopped dill
1 lemon, juiced
1 lemon zest
salt and pepper
1/4 Teaspoon caraway seeds
1/4 Teaspoon coriander seeds
1/4 Teaspoon Cumin Seeds, whole
2 Ounce dried ancho chiles, stemmed and seeded
2 Tablespoon water
1 Tablespoon smoked paprika
1 Tablespoon lemon juice
2 Clove garlic
2 Tablespoon olive oil
1 Tablespoon salt
3 Pound lamb shoulders
: 325 ˚F
: 350 ˚F
1/2 Cup water
: 350 ˚F
1 1/2 Cup Yogurt, Greek
1/4 Cup Cucumber, grated
1 Clove garlic, smashed
1 Tablespoon Mint, chopped
1 Tablespoon fresh chopped dill
1 lemon, juiced
1 lemon zest
2 Tablespoon olive oil
To Taste salt and pepper