Slow-Roasted Turkish Lamb with Sumac and Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 225 minutes blends boneless lamb shoulder, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Slow-Roasted Turkish Lamb with Sumac and Yogurt Sauce take to make?

Total time is about 225 minutes (15 min prep + 210 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Turkish Lamb with Sumac and Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Turkish Lamb with Sumac and Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Turkish Lamb with Sumac and Yogurt Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Turkish Lamb with Sumac and Yogurt Sauce?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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