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Turkish style lamb bake recipe

Turkish style lamb bake recipe

2 ratings

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  • Serves 4
  • 10 mins to prepare and 2 hrs 00 mins to cook
  • 639 calories / serving


  • 1 tbsp oil
  • 2 lamb shanks
  • 2 onions, cut into wedges
  • 2 garlic cloves, sliced
  • 2 tbsp smoked paprika
  • 1 tsp chilli flakes
  • 400g chopped tomatoes
  • 1 tsp sugar
  • 2 tsp red wine vinegar
  • 3 small pita bread
  • 250g greek yogurt
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    16g 81%
  • Sugars

    10g 12%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 34.4g Protein 49.9g Fibre 4.5g


  1. Heat oven to 160°C/140°C fan/gas 3. Heat half the oil in a small, deep casserole dish brown the lamb all over really well. Remove from the pan and add the remaining oil then fry the onions and garlic until starting to colour and soften.
  2. Tip in the paprika and chilli and fry for a further minute. Add the tomatoes and 200ml water. Stir in the sugar and vinegar with some seasoning then nestle the lamb into the pot and cook in the oven for 1 1/2 hours. Meanwhile, toast the pitta and cut into random pieces. Remove the lamb from the oven, take out the shanks and put on a plate to cool for a few minutes. Take the meat off the bone and cut into chunks.
  3. To assemble the bake, remove half the sauce then mix half the meat into the remaining sauce, scatter over half the pita and dot over half the yogurt then repeat. Return the dish to the oven without the lid and cook for a further 30 minutes, or until bubbling. Serve with a big green salad.

See more Lamb recipes

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