Slow-Roasted Turkish Lamb with Sumac and Yogurt Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb shoulder slow-roasted with fragrant spices and tangy sumac, served alongside a cooling yogurt sauce that balances the richness. This Middle Eastern-inspired lamb recipe, ready in about 225 minutes, pairs lamb shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 210 min Serves 6 Middle Eastern cuisine 480 cal/serving

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Ingredients

3 lbs, boneless lamb shoulder
3 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tbsp sumac
5, minced garlic cloves
2 tsp salt
1 tsp black pepper
1 cup plain Greek yogurt
2 tbsp, chopped fresh mint leaves
1 tbsp lemon juice

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Instructions

Step 1: Preheat the oven to 300°F. In a small bowl, mix 3 tbsp olive oil, 5 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1 tbsp sumac, 2 tsp salt, and 1 tsp black pepper to form a spice rub. Rub this mixture all over 3 lbs boneless lamb shoulder.
Step 2: Place the lamb in a roasting pan and cover tightly with foil. Roast in the preheated oven for 3 to 3.5 hours until the meat is tender and pulls apart easily.
Step 3: While the lamb roasts, prepare the yogurt sauce by combining 1 cup plain Greek yogurt, 2 tbsp chopped fresh mint leaves, and 1 tbsp lemon juice in a bowl. Stir until smooth and refrigerate until serving.
Step 4: Remove the lamb from the oven, let rest for 15 minutes, then shred or slice. Serve with dollops of the minty yogurt sauce alongside.