Lamb Iskender
Sliced roasted lamb served over warm pita bread with a tangy tomato sauce and creamy yogurt. A classic Turkish dish that's restaurant-quality but achievable at home in under an hour.
- Total time
- 45 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb lamb shoulder or leg, boneless
- 3 tablespoons olive oil, divided
- 1 to taste salt and pepper
- 1 can (14.5 oz) canned crushed tomatoes
- 2 cloves garlic cloves, minced
- ¾ cup plain whole-milk yogurt
- 2 large rounds pita bread
- 2 tablespoons fresh parsley or mint, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the lamb dry with paper towels so the surface is completely moisture-free, which helps it brown evenly.
- 3
Season the entire surface of the lamb generously with salt and pepper on all sides.
- 4
Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 5
Heat 1.5 tablespoons of olive oil in a 10-inch cast iron skillet or oven-safe pan over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Carefully place the lamb in the hot skillet — you will hear an immediate loud sizzle. Do not move it for 3 minutes until the bottom develops a dark brown crust.
- 7
Flip the lamb over using tongs and let the second side sear for 2 minutes without moving it.
- 8
Transfer the entire skillet to the oven and roast the lamb for 15–18 minutes until a meat thermometer inserted into the thickest part reads 140°F for medium-rare.
- 9
Remove the skillet from the oven using an oven mitt on both hands and let the lamb rest on a cutting board for 5 minutes so the juices redistribute and the meat stays juicy.
- 10
While the lamb rests, heat the remaining 1.5 tablespoons of olive oil in a separate medium saucepan over medium heat until it shimmers, about 60 seconds.
- 11
Add the minced garlic to the hot oil and stir constantly for 30 seconds until the aroma becomes very strong and fragrant, which means the garlic is cooked but not burned.
- 12
Pour in the can of crushed tomatoes and stir with a wooden spoon until evenly combined with the garlic and oil.
- 13
Reduce the heat to low and simmer the tomato sauce for 8–10 minutes, stirring once every 2 minutes, until it thickens slightly and the raw tomato taste mellows.
- 14
Taste the sauce and add salt and pepper until it tastes savory and balanced to you.
- 15
Slice the rested lamb against the grain into thin strips about 1/4-inch thick, like deli meat, moving your knife perpendicular to the direction the muscle fibers run.
- 16
Warm the pita bread in the oven at 300°F for 2 minutes or in a dry skillet over medium heat for 30 seconds per side until it is soft and pliable, not crispy.
- 17
Place one warm pita bread on each serving plate and arrange the sliced lamb on top in a single layer covering the bread.
- 18
Spoon half of the warm tomato sauce over the lamb on each plate, letting it soak into the bread.
- 19
Dollop 6 tablespoons of yogurt on top of the sauce and lamb on each plate in a small mound in the center.
- 20
Scatter the fresh parsley or mint on top if desired, and serve immediately while warm.
Tools you’ll need
- 10-inch cast iron skillet or oven-safe stainless steel pan
- Meat thermometer
- Tongs
- Oven mitts
- Cutting board
- Chef's knife
- Medium saucepan
- Wooden spoon
- Measuring spoons
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