Za'atar lamb shoulder with yogurt
A bone-in lamb shoulder braises in its own juices when the pot is sealed tight, and the za’atar goes on twice — rubbed into the meat at the start and scattered over the yogurt at the end — so the herb flavor lands bright rather than cooked flat.
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Ingredients
For the whole dish · serves 4
- Lamb shoulder, bone-in2¼ lb
- Onion7 oz
- Garlic¾ oz
- Za’atar¾ oz
- Olive oil2 fl oz
- Greek yogurt4 oz
- Lemon1 lemon, juiced
- Fresh minta small handful
- Sea saltto taste
- Black pepperto taste
Served with
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+5g net · 145 kcal · 25 min · together 11g net, 699 kcal
Method
5 steps · 165 minutes
- Preheat the oven to 325F. Pat the meat dry and rub all over with the za’atar, half the garlic, salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high. Brown the lamb on all sides, about 8 minutes total. Lift it out.
- Scatter the sliced onion and remaining garlic in the pot and cook 3 minutes until translucent.
- Return the lamb and any juices, add 150 ml of water, cover, and braise in the oven for 2 hours 30 minutes until the meat pulls cleanly from the bone.
- Whisk the yogurt with the lemon juice and a pinch of salt. Spread over plates, lift the lamb on top, scatter the mint and a final pinch of za’atar.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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