Armenian Karsi Khorovats with Lamb
Large rotisserie-style lamb pieces roasted slowly, browned at high heat, and shaved into lavash with herbs and tomato sauce.
About This Dish
Karsi khorovats traditionally cooks an exceptionally large piece of lamb on a turning spit; this home method recreates the gradual roasting and thin slicing in an oven.
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Stages
- Preparation30 min
- Cooking90 min
Step-by-Step Instructions
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1
Rub the lamb with sliced onion, thyme, salt, pepper, and oil. Cover and refrigerate for 2 hours, then remove the loose onion from the surface.
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2
Heat the oven to 160 °C. Set the lamb on a rack over a roasting pan and cook for 55–70 minutes, turning once.
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3
When the center reaches 57–60 °C, raise the oven to 240 °C and brown for 8–12 minutes, watching closely.
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4
Confirm the center has reached at least 63 °C, rest for 10 minutes, then shave the exterior into thin slices across the grain.
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5
Wrap the sliced lamb in warm lavash with tomatoes, herbs, and tomato sauce.
