Chilled Turkish Yoghurt Soup with Braised Lamb
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Chilled Turkish Yoghurt Soup with Braised Lamb

Chilled Turkish Yoghurt Soup with Braised Lamb

Middle Eastern flavors star in a creamy Mountain High™ Yoghurt-based cold soup topped with tender, slow-cooked, herb-infused lamb in a fabulous Neighborhood to Nation contest recipe.

Servings: 12 servings
Soup
INGREDIENT
WEIGHT
MEASURE
Mountain High™ Original Style Plain Yoghurt (00160)
4 lb
8 cups
Buttermilk
8 oz
1 cup
Tahini
1.60 oz
2 1/2 Tbsp
Garlic, fresh, minced
1.30 oz
1/4 cup
Lemon juice, fresh
1 oz
2 Tbsp
Cumin, ground
1 Tbsp
Kosher salt
2 1/2 tsp
White pepper
2 tsp
Hungarian paprika
1 tsp
Granulated sugar
1 tsp
Lamb Marinade
INGREDIENT
WEIGHT
MEASURE
Oregano, fresh, finely chopped
0.25 oz
3 Tbsp
Rosemary, fresh, finely chopped
0.25 oz
1 1/2 Tbsp
Parsley, fresh, finely chopped
0.25 oz
2 1/2 Tbsp
Leg of lamb, boneless
4 lb
Garlic cloves, fresh, slivered
2 each
Finishing
INGREDIENT
WEIGHT
MEASURE
Olive oil
1 Tbsp
Black pepper, coarsely ground
1 Tbsp
Water
1 lb
2 cups
Serving
INGREDIENT
WEIGHT
MEASURE
Hungarian paprika
2 tsp
Parsley, fresh, finely chopped
2 Tbsp
Mint leaves, fresh
24 each
Soup
  1. Place all soup ingredients in food processor or blender; process until smooth and creamy.
  2. Place 1 lb 4 oz (4 1/2 cups) of mixture in covered container; store in refrigerator until serving.
  3. Use remaining yoghurt mixture for lamb marinade.
Lamb Marinade
  1. Add oregano, rosemary and 2 1/2 Tbsp parsley to remaining yoghurt mixture.
  2. Pierce lamb with 1-inch incisions; insert slivers of garlic in openings.
  3. Place lamb in large food-safe plastic bag; pour yoghurt mixture with herbs over lamb.
  4. Seal bag, removing air and rotate to completely coat lamb with marinade; refrigerate for 24 hours.
Finishing
  1. Remove lamb from bag and discard remaining marinade.
  2. Pat lamb dry and place in roasting pan, fat side up; drizzle with oil and sprinkle with black pepper.
  3. Add water to pan and cover with foil. Bake as directed below until meat is very tender and easily falls apart; add more water to pan if necessary.
  4. Remove from oven and keep covered while resting 30 minutes; remove from pan and shred into pieces.
  5. Skim fat from pan juices; return shredded lamb to pan.
  6. Keep warm until serving or cover and refrigerate.
BAKE:
TEMP
TIME
Convection Oven*
300°F
240-300 minutes
Standard Oven
300°F
240-300 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 120 minutes of baking.
Serving
  1. Portion 3 oz refrigerated yoghurt soup in shallow bowl for each serving.
  2. Arrange 2 oz warm, shredded lamb in middle of each bowl of soup.
  3. Sprinkle each serving with paprika, parsley and top with 2 mint leaves.
  • Check out our delicious Chilled Turkish Yoghurt Soup with Braised Lamb recipe. Tried & tested by our expert Culinary team here at General Mills Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
Calories
310
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
290mg
12%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
5g
Protein
36g
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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