Portly Cooks | Lamb Iskender… Kind of

I had this for the first time ever in a restaurant I’d been taken to Istanbul by my friend, this is my go at making something near to Iskender, I’m not saying it is Iskender but it has all the flavours.

Serves 3-4

  • 1 Boneless Leg of lamb
  • 1 tbsp Olive oil
  • 1 tsp Mixed Herbs
  • 200g Tin Chopped Tomatoes
  • 1 tbsp Turkish Pepper Paste
  • 2 tbsp Yogurt
  • Pita Bread

The lamb being boneless is purely to help you get the most from your lamb, but if you can only get one bone in, it will still be as good.  Mix together the herbs and oil and then brush over the lamb. Roast the lamb in the oven at 200c for 30-40 minutes and leave to rest for around an hour in a warm place.

While the lamb rests, cut the pita into bite sized chunks and leave to one side. Heat the tomatoes and stir in the Turkish red pepper paste.  Remove from the heat and grab the lamb. Carve the lamb and plate on top of some of the pita chunks.  Top with a good amount of the tomato sauce and some of the yoghurt.

PG

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