Categories: Sandwiches
Ingredients
- 6 lb. bone-in lamb shoulder, excess fat trimmed
- 2 tbsp. kosher salt, plus more
- 1 cup plain yogurt
- 1/2 cup chopped mixed herbs (such as thyme, oregano, sage and/or rosemary)
- 2 tbsp. finely grated lemon zest
- 1 1/2 tsp crushed red pepper flakes
- Black pepper
- Grilled Gyro Flatbread (see recipe)
- Pistachio Yogurt Sauce (see recipe)
- Quick-Pickled Chiles (see recipe)
Directions
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Rub lamb all over with 2 tbsp. salt, massaging into meat; place on a wire rack set inside a rimmed baking sheet. Combine yogurt, herbs, lemon zest, and red pepper flakes in a small bowl; generously season with black pepper. Rub all over lamb, working into nooks and crannies. Chill, uncovered, at least 8 hours an dup to 1 day.
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Let lamb sit about 1 hour to come to room temp.
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Prepare a grill for medium-high heat. Preheat oven to 300. Grill lamb, turning occasionally, until lightly charred all over, 8-10 minutes. Return to wire rack inside rimmed baking sheet and transfer to oven. Roast until meat is very tender and bone wiggles easily, 3 1/2-4 1/2 hours.
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Transfer lamb to a cutting board, pour any juices in baking sheet over, and tent with foil; let rest at least 30 minutes before removing bones and tearing meat into pieces.
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Serve lamb on flatbreads with yogurt sauce and pickled chiles.