You might think of this Turkish dish as a kind of lamb shish kebab with a couple of twists. First of all, it can be executed indoors (though in good weather the initial browning could certainly be done on a grill). Second, it contains its own built-in sauce, a combination of yogurt and the juices exuded by lamb and roasted vegetables.
Cooks' Note
You can use either leg or shoulder. Leg is leaner and best kept on the rare side; shoulder, which has more fat, can be cooked a little longer without drying out, which means it can be left under the broiler for a few extra minutes to give it an extra-crisp crust.
