You might think of this Turkish dish as a kind of lamb shish kebab with a couple of twists. First of all, it can be executed indoors (though in good weather the initial browning could certainly be done on a grill). Second, it contains its own built-in sauce, a combination of yogurt and the juices exuded by lamb and roasted vegetables.
You can use either leg or shoulder. Leg is leaner and best kept on the rare side; shoulder, which has more fat, can be cooked a little longer without drying out, which means it can be left under the broiler for a few extra minutes to give it an extra-crisp crust.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Turn the heat to high under a cast-iron or other large, heavy skillet; a couple of minutes later, add the lamb and quickly sear on all sides. Don’t worry about cooking it through, but brown the exterior well.
Step 2
Remove the lamb and put the peppers and chiles if you’re using them in the same skillet, still over high heat. Add the onion, cut sides down. Cook until the peppers blacken on all sides, turning as necessary (the onion will blacken quickly; remove it and set aside). When the peppers are beginning to collapse, after 10 to 15 minutes, remove the skillet from the heat and cover with foil or a lid. Preheat the broiler and put the rack 2 to 4 inches from the heat source.
Step 3
When the peppers cool slightly, peel and seed them, then cut or tear into strips; separate the onion into rings. Combine the peppers and onions with the lamb, salt, pepper, and yogurt (and thyme leaves if you like) in a roasting pan just large enough to hold the lamb in one layer. Broil until charred on top, just a few minutes, then serve.
