Tokat's famous kebab of lamb leg and ribs slow-roasted with eggplant, potatoes, tomatoes, peppers and whole garlic, served on bread that soaks up the juices. An oven-style version.
Ingredients
Instructions
- 1
Cut the lamb leg into large 5-6 cm chunks and separate the ribs between the bones; rub with half the salt and leave for 20 minutes.
- 2
Peel the eggplants in stripes and cut into 3 cm rounds; cut the potatoes into thick slices and toss with the remaining salt. Peel the garlic cloves and leave them whole.
- 3
Spread the potatoes and eggplant in a deep roasting pan and scatter over the garlic; arrange the lamb and ribs on top so their fat and juices drip onto the vegetables as they cook.
- 4
Cover the pan with foil and roast in a preheated 200 °C oven for 60 minutes.
- 5
Remove the foil, add the whole tomatoes and peppers and roast 30-35 minutes more until the meat is browned and the vegetables are soft.
- 6
Warm the bread slices in the pan juices during the last 5 minutes. Put the bread on the serving platter, top with the vegetables and meat and serve hot.
Nutrition
Per serving
| Calories | 665 kcal |
|---|---|
| Protein | 37 g |
| Carbs | 48 g |
| Fat | 36 g |
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