Entree: Turkey – Southeastern Anatolia – Kuzu Tandır (Slow-roasted lamb traditionally cooked in a clay oven until fall-apart tender)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 4 hrs 30 min

Additional 10 min

Total 4 hrs 40 min

Ingredients

- 1 lamb shoulder, bone-in, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, sliced (about 10 oz / 300 g)
- 6 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) warm water or lamb/beef stock
- 1 bay leaf
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice, optional, for finishing
- Fresh parsley for garnish (optional)
- Flatbread or rice to serve (optional)

Instructions

1. Preheat the oven to 300°F (150°C). Pat the lamb dry and rub all over with 1 tbsp (15 ml) olive oil, 1 tsp (5 ml) ground cumin, 1/2 tsp (2.5 ml) paprika, 1 tsp (5 ml) black pepper, and 1 tsp (6 g) of the salt.
2. Heat a large Dutch oven or heavy ovenproof pan over medium-high heat and add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Brown the lamb on all sides, 6–8 minutes, then remove and set aside.
3. Reduce heat to medium, add sliced onions and cook until soft and beginning to caramelize, about 8–10 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and remaining spices, cook 1–2 minutes until aromatic. Return the lamb to the pan, add bay leaf and pour warm water or stock around (not over) the meat. Dot the top of the lamb with remaining butter.
5. Cover the pan tightly with a lid or foil and transfer to the oven. Roast low and slow for 3 1/2–4 hours, until the meat is very tender and pulls away from the bone.
6. Increase oven to 425°F (220°C). Uncover and roast an additional 15–20 minutes to brown and crisp the exterior. Remove lamb and let rest 10 minutes.
7. Skim excess fat from pan juices, then simmer juices on the stove to reduce slightly if desired. Shred or carve the lamb, drizzle with pan juices, squeeze with lemon juice if using, and garnish with parsley. Serve with flatbread or rice.