Prep
30 mins
Cook
2 hrs
Serves
8
Difficulty
HardSeasoned lamb and veal stacked on a vertical spit, slowly roasted and shaved to order into flatbread with salad.
Ingredients
- 1 kg lamb shoulder
- 2 cups rice pilaf
- a handful of sliced scallions
- 1 1/2 tsp dried mint
- 3 tbsp olive oil
- 200g ripe tomatoes
- a handful of fresh dill, chopped
- plain yogurt, for serving
- 2 cups beef stock
Instructions
- 1
Pat the lamb shoulder dry, season generously with salt, pepper, and Aleppo pepper, and let it sit for a few minutes to absorb the flavors.
- 2
Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the lamb shoulder until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the minced garlic and finely chopped red onion over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the ground cumin and green peppers, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the lamb shoulder to the pan, pour in the water, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the lamb shoulder is tender and cooked through, roughly 2 hrs.
Tips
•For deeper flavor, marinate the lamb shoulder for at least an hour — or overnight — before cooking.
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•A squeeze of lemon or a final scattering of mint just before serving brightens up all the deep, slow-cooked flavors.