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1
Turn the heat to high under a cast-iron or other large heavy skillet; a couple of minutes later, add the lamb and quickly sear on all sides.
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2
Dont worry about cooking it through, but brown the exterior well.
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3
Remove the lamb and put the peppers and chiles in the same skillet, still over high heat.
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4
Add the onion, cut sides down.
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5
Cook until the peppers blacken on all sides, turning as necessary (the onion will blacken quickly; remove it and set aside).
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6
When the peppers are beginning to collapse, after a total of 10 to 15 minutes, remove the skillet from the heat and cover with foil or a lid.
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7
Preheat the broiler and adjust the rack so it is 2 to 4 inches from the heat source.
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8
When the peppers cool slightly, remove them from the pan and peel and seed them, then cut or tear them into strips; separate the onions into rings.
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9
Cut the tomatoes in half through their equator and, over a sink, squeeze and shake them to extract the seeds.
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10
Put the tomatoes, cut side down, in the skillet and char them, 3 to 5 minutes; roughly chop the tomatoes.
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11
Combine the vegetables with the lamb, salt, pepper, thyme, and yogurt in a roasting pan just large enough to hold the lamb in one layer.
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12
Broil until charred on top, just a few minutes, then serve over pita or rice, with the lemon wedges.
