Although roasted meat, which is an indispensable part of Eid al-Adha, is often preferred with beef, the best version, or the original version, is made with lamb meat. The place of roasted lamb, which is like Turkish delight, is always in a different place on our palates. It is a strong competitor to veal, which is preferred because it is a bit heavy. For those who love red meat, do not be fooled by this perhaps indistinguishable taste difference. The taste of the meat of grass-fed lambs with sweet thyme cannot be found in any other meat.
With the right marination and cooking technique, it actually turned into a Turkish delight with no smell left. So, let's get enough of lamb meat and roasted lamb this holiday. How to roast? The answer to your question is here! Bon appetit!
- 1 kilogram of lamb meat (roasted, cubed)
- 1 tablespoon butter
- 2 teaspoons of salt
- 1 teaspoon black pepper
- 1 teaspoon cumin (optional)
- 1 teaspoon of chili pepper (optional)
- 1 teaspoon of thyme
For the above:
- 1 teaspoon of thyme
How to Make Roast Lamb Recipe?
- Place the pot in which you will cook the roast on the stove and wait for it to heat up. Put the diced meat into the pot.
- Start roasting the meat over low heat.
- When the meat releases its water and shrinks again, it will be ready after about 45 minutes. Stir occasionally while cooking for soft meat.
- Finally, add the butter for flavor. When melted, add spices and salt as desired.
- Cook for another 5 minutes on low heat.
- Place the roasted lamb on a serving plate. Bon appetit!