This home-style Turkish lamb kulbasti is made by marinating thinly sliced lamb in olive oil and thyme, then quickly cooking it in a cast-iron skillet. Its simple, practical preparation makes it a hearty red-meat dish that comes together quickly for dinner.
Rub the thinly sliced lamb with olive oil, thyme, and lemon juice. Let rest for at least 20 minutes.
Heat a cast-iron skillet or grill pan thoroughly until smoking hot.
Spread the lamb in the pan without crowding it. Cook each side for a few minutes, until browned.
Sprinkle with salt and black pepper, transfer to a warm serving plate, and serve with salad or grilled vegetables.
Important: Have the lamb sliced thinly for kulbasti; otherwise, it will take longer to cook and the outside may brown too much. Do not add the meat before the pan is thoroughly heated, or it may release its juices too early and become tough.
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