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Turkish-Style Lamb

Turkish · Dinner · Easy

Turkish-Style Lamb

Total
30 min
Prep
15 min
Serves
4
Calories
570
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Yogurt-coated lamb steaks blister under the broiler, then tuck into warm pita with lettuce, red onion and mint.

A thin spiced yogurt coating browns on Turkish-style lamb while the inside stays juicy. A separate bowl of mint yogurt becomes the cool sauce for the pita, keeping the assembly quick once the meat rests.

Use leg steaks of even thickness and keep the coating thin. Thick dollops can slide off before they brown, taking the seasoning with them.

HerbySavoryWeeknight30 MinuteNut-freeHigh-protein

Method

  1. Heat the broiler to high with the rack 6 inches below it. Mix half the yogurt with cumin, paprika, oregano, salt, black pepper and half the mint. Coat lamb leg steaks thinly and place on a foil-lined metal tray.

  2. Broil for per side until browned in spots and the centers reach 145°F. Rest for , then slice across the grain.

  3. Warm pita breads under the broiler for , watching closely. Mix remaining yogurt and mint, then fill the pitas with lamb, iceberg lettuce, red onion and the mint yogurt. Serve with lemon wedges.

Forkue tips

  • Reserve the serving yogurt before handling the raw lamb so the cool sauce is ready to use at the table.

Storing and reheating

Refrigerate lamb for up to 3 days, separate from the bread and salad. Warm the meat gently in a covered skillet; assemble fresh pitas to keep the lettuce crisp.

Kitchen gear

Broiler trayTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

570Calories
43gProtein
43gCarbs
25gFat

Turkish-Style Lamb: FAQ

Can I use lamb chops?

Yes, but bone-in chops are less convenient for stuffing pita. Slice the cooked meat off the bones after resting.

Can I cook it on a grill?

Yes. Use medium-high heat and turn when the coating releases from the grate, checking the center temperature before resting.

How do I store and reheat Turkish-Style Lamb?

Refrigerate lamb for up to 3 days, separate from the bread and salad. Warm the meat gently in a covered skillet; assemble fresh pitas to keep the lettuce crisp.

How long does Turkish-Style Lamb take?

About 30 min in total: 15 min prep and 15 min cooking.

What do I need to make Turkish-Style Lamb?

The key ingredients are lamb leg steaks, ground cumin, paprika, dried oregano, mint and plain yogurt, plus pantry basics.

Any tips for Turkish-Style Lamb?

Reserve the serving yogurt before handling the raw lamb so the cool sauce is ready to use at the table.

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