Baked Young Lamb Shoulder
Baked Young Lamb Shoulder
Ingredients
For the Lamb Shoulder
- 1 young lamb shoulder, bone-in
- 500 ml ayran
- 1 tablespoon grainy mustard
- 1 tablespoon caramel sauce, or other thick sweet and savory sauce
- 5 sprigs fresh rosemary
For the Flatbreads
- 500 grams wheat flour
- 250 ml water, warm
- 1/2 teaspoon salt
For the Yogurt Sauce
- 200 grams natural yogurt, or ayran
- 2 tablespoons green onion, finely chopped
- 1/2 teaspoon dried herbs, e.g., oregano or a blend of Provence herbs
- 1/4 teaspoon salt, to taste
For Serving
- 2 tomatoes, sliced into wedges or rounds
- 1/2 red onion, thinly sliced
Instructions
- 1
Prepare the lamb shoulder: using a sharp knife, make diagonal cuts on the skin and fat of the shoulder, creating a diamond pattern all over the surface.
⏱️ 10 min
- 2
Prepare the marinade: in a metal roasting pan, combine the ayran, grainy mustard, caramel sauce, and 2 sprigs of fresh rosemary. Mix well.
⏱️ 5 min
- 3
Place the scored lamb shoulder into the marinade. Thoroughly rub the meat with the marinade, ensuring it penetrates the cuts. Add a few more rosemary sprigs around the meat. Cover the pan and let it marinate in the refrigerator.
⏱️ 10 min
- 4
Prepare the flatbread dough: in a large bowl, combine the flour, warm water, and salt. Knead the dough until smooth. Cover the bowl with plastic wrap or a damp cloth and leave in a warm place to rise.
⏱️ 10 min
- 5
Preheat the oven. Prepare a baking sheet: line it with aluminum foil, then with parchment paper.
⏱️ 5 min•🌡️ 160
- 6
Remove the marinated shoulder from the refrigerator. Transfer the shoulder to the prepared baking sheet, allowing any excess marinade to drip off. Place a fresh rosemary sprig on top of the meat. Tightly wrap the shoulder first in parchment, then in aluminum foil, creating a sealed packet.
⏱️ 10 min
- 7
Place the wrapped shoulder on the baking sheet and bake in the preheated oven until very tender. Baking time may vary but usually takes about 3 hours.
⏱️ 180 min•🌡️ 160
- 8
While the shoulder is baking, prepare the flatbreads. Punch down the risen dough. Divide it into several portions. Roll each portion into a thin, round flatbread. Cook the flatbreads in a dry pan until golden brown on both sides.
⏱️ 30 min
- 9
Prepare the yogurt sauce: finely chop the green onion. In a small bowl, combine the natural yogurt (or ayran), chopped green onion, dried herbs, and salt. Mix well.
⏱️ 5 min
- 10
When the shoulder is ready, carefully unwrap it from the foil and parchment. Baste the meat with the rendered juices or a dark glossy sauce to give it a caramelized appearance. The meat should easily separate from the bone.
⏱️ 5 min
- 11
Serve: place the cooked shoulder on a wooden board. Separate the meat from the bone. On each flatbread, place a generous portion of meat, add sliced tomatoes and red onion. Drizzle with yogurt sauce. Roll up the flatbread or fold it in half and serve immediately.
⏱️ 10 min
Kitchen Tools
Baked Young Lamb Shoulder
For the Lamb Shoulder
- 1 young lamb shoulder, bone-in
- 500 ml ayran
- 1 tablespoon grainy mustard
- 1 tablespoon caramel sauce, or other thick sweet and savory sauce
- 5 sprigs fresh rosemary
For the Flatbreads
- 500 grams wheat flour
- 250 ml water, warm
- 1/2 teaspoon salt
For the Yogurt Sauce
- 200 grams natural yogurt, or ayran
- 2 tablespoons green onion, finely chopped
- 1/2 teaspoon dried herbs, e.g., oregano or a blend of Provence herbs
- 1/4 teaspoon salt, to taste
For Serving
- 2 tomatoes, sliced into wedges or rounds
- 1/2 red onion, thinly sliced
Instructions
- 1
Prepare the lamb shoulder: using a sharp knife, make diagonal cuts on the skin and fat of the shoulder, creating a diamond pattern all over the surface.
⏱️ 10 min - 2
Prepare the marinade: in a metal roasting pan, combine the ayran, grainy mustard, caramel sauce, and 2 sprigs of fresh rosemary. Mix well.
⏱️ 5 min - 3
Place the scored lamb shoulder into the marinade. Thoroughly rub the meat with the marinade, ensuring it penetrates the cuts. Add a few more rosemary sprigs around the meat. Cover the pan and let it marinate in the refrigerator.
⏱️ 10 min - 4
Prepare the flatbread dough: in a large bowl, combine the flour, warm water, and salt. Knead the dough until smooth. Cover the bowl with plastic wrap or a damp cloth and leave in a warm place to rise.
⏱️ 10 min - 5
Preheat the oven. Prepare a baking sheet: line it with aluminum foil, then with parchment paper.
⏱️ 5 min•🌡️ 160 - 6
Remove the marinated shoulder from the refrigerator. Transfer the shoulder to the prepared baking sheet, allowing any excess marinade to drip off. Place a fresh rosemary sprig on top of the meat. Tightly wrap the shoulder first in parchment, then in aluminum foil, creating a sealed packet.
⏱️ 10 min - 7
Place the wrapped shoulder on the baking sheet and bake in the preheated oven until very tender. Baking time may vary but usually takes about 3 hours.
⏱️ 180 min•🌡️ 160 - 8
While the shoulder is baking, prepare the flatbreads. Punch down the risen dough. Divide it into several portions. Roll each portion into a thin, round flatbread. Cook the flatbreads in a dry pan until golden brown on both sides.
⏱️ 30 min - 9
Prepare the yogurt sauce: finely chop the green onion. In a small bowl, combine the natural yogurt (or ayran), chopped green onion, dried herbs, and salt. Mix well.
⏱️ 5 min - 10
When the shoulder is ready, carefully unwrap it from the foil and parchment. Baste the meat with the rendered juices or a dark glossy sauce to give it a caramelized appearance. The meat should easily separate from the bone.
⏱️ 5 min - 11
Serve: place the cooked shoulder on a wooden board. Separate the meat from the bone. On each flatbread, place a generous portion of meat, add sliced tomatoes and red onion. Drizzle with yogurt sauce. Roll up the flatbread or fold it in half and serve immediately.
⏱️ 10 min