Turkish Style Roast Lamb Leg

Super Soft Roast Lamb Leg with baked Potatoes, Aubergine and Salad

Serves 4 

In Cyprus most homes have outdoor clay ovens and when the whole family gets together a feast is cooked up in the clay oven. This involves putting a whole carved up lamb in a huge pan with lots of peeled whole Cyprus Potatoes, it would be covered with foil and placed in the oven from early in the morning and stay in there all day until the lamb is falling off the bone. We, like most people in the UK unfortunately do not have an outdoor oven so we have to make our oven kebab in the oven indoors. We also super loaded it up with aubergine, Charleston peppers, rice and salad. 


  • 1/2 Lamb Leg
  • 3tsp Lamb Shish Marinade
  • 200ml Lamb Stock 
  • 1tbsp Pepper Paste - we use this one 
  • 4 Cyprus Potatoes
  • 2 Aubergines
  • 4 Charleston Peppers 
  • Creamy strained Greek Yoghurt to serve 

For the rice

 Turkish Rice Recipe

For the salad 

  • 1 Pointed Red Pepper, finely sliced
  • 1/2 Cucumber, finely sliced
  • 1/2 bunch Coriander, finely chopped
  • 2 Salad Onions, finely sliced
  • 2 Tomatoes, chopped 
  • 2tbsp Extra Virgin Olive Oil 
  • 1tbsp Cider or White Wine Vinegar 
  • Juice of half a Lemon
  • 1tsp Sumac
  • 1tsp Pomegranate Mollasses 
  • 1/2tsp Salt

Cooking instructions

  1. Preheat your oven to 160c. Massage the Lamb Shish Marinade into the lamb leg making sure it is all covered. Leave to the side. 
  2. Peel and wash the potatoes and half them length ways if they are big. Partially peel the aubergine by peeling strips length ways and then leaving a gap and peeling again. Cut the top stalk off the aubergine and quarter lengthways. 
  3. Place the aubergines and potatoes into a large roasting dish, leaving a gap in the middle. Place the lamb in the centre of the roasting tin, don't worry if it is sitting on top of some of the veg. 
  4. Mix the pepper paste into the lamb stock and pour it around the lamb, covering the veg. Cover the dish with foil and place in the oven for 4.5hrs (check half way through to baste the lamb and ensure there is still liquid in the pan). 
  5. Meanwhile, if you are having rice with it then follow this recipe after the lamb has been in the oven for around 4hrs. 
  6. After 4.5hrs remove the lamb from the oven and baste again. Add the Charleston peppers into the pan and this time do not cover it back over. Turn the oven up to 200c and place the lamb back into the oven for another 30mins. 
  7. Meanwhile prepare your salad by placing all of the chopped ingredients into a bowl and adding the dressing ingredients. Give it a good mix and leave to the side until ready to serve. 
  8. Once the peppers are nice and charred and the lamb and potatoes are soft and begun to brown, remove the lamb from the oven. 
  9. The lamb should be super soft and easy to pull apart or cut through. Place the lamb, a potato, 2 piece of aubergine and a pepper on each plate, along with a serving of rice and salad and dollop of thick strained yoghurt. Enjoy! 

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