Lamb shoulder slow-roasted with nothing but salt until meltingly tender, in the style of Konya. Served on bread with roasted tomatoes and peppers.
Ingredients
Instructions
- 1
Cut the lamb shoulder into 4 large pieces, rub all sides with the salt and let it stand at room temperature for 30 minutes.
- 2
Preheat the oven to 160 °C. Place the meat in a deep baking dish, cover tightly with foil and roast for 2 1/2 hours, until very tender in its own juices.
- 3
Uncover, add the whole tomatoes, peppers and quartered onion around the meat, raise the oven to 220 °C and roast for 25-30 minutes, until the lamb browns and the vegetables are charred and soft.
- 4
Cut the bread into thick slices, arrange on a serving platter and spoon the pan juices over it.
- 5
Set the lamb on the bread, place the roasted tomatoes, peppers and onion alongside and serve hot.
Nutrition
Per serving
| Calories | 822 kcal |
|---|---|
| Protein | 49 g |
| Carbs | 45 g |
| Fat | 49 g |
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