Entree: Turkey – Turkish Kurdish Cuisine – Büryan Kebabı (Slow-roasted lamb kebab traditionally cooked in an earthen pit and served simply seasoned)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 4 hrs

Total 5 hrs

Ingredients

- 1 whole bone-in lamb leg, approx. 6 lb (2.7 kg)
- 6 tbsp (85 g) unsalted butter, softened
- 1/4 cup (60 ml) plain yogurt
- 4 cloves (about 20 g) garlic, crushed
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tsp (10 g) coarse kosher salt, plus more to finish
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground red pepper (pul biber) or mild paprika
- 2 large onions, quartered (about 16 oz / 450 g)
- 2 bay leaves
- 1 cup (240 ml) water or lamb stock
- 2 tbsp (30 g) clarified butter or melted butter, for finishing
- Optional garnish: sumac, chopped fresh parsley, and lemon wedges (no measurement)

Instructions

1. Pat the lamb leg dry. In a bowl, combine the softened butter, yogurt, crushed garlic, tomato paste, olive oil, salt, pepper, cumin, coriander, and ground red pepper to form a paste. Rub the paste all over the lamb, getting into any crevices; let rest uncovered in the refrigerator at least 4 hours or overnight for best flavor.
2. Preheat the oven to 325°F (160°C). Spread the quartered onions and bay leaves in the bottom of a large Dutch oven or deep roasting pan. Place the lamb on top of the onions, add 1 cup (240 ml) water or lamb stock to the pan, and cover tightly with the lid (or seal with foil then lid) to mimic the sealed pit environment.
3. Roast in the oven for 3 to 3 1/2 hours, basting once or twice with the pan juices, until the lamb is very tender and the internal temperature reaches about 180°F (82°C) and meat pulls easily from the bone.
4. Remove the lid and increase the oven to 425°F (220°C). Brush the lamb with clarified butter or melted butter and roast uncovered for 15–20 minutes to develop a lightly browned crust.
5. Transfer the lamb to a carving board and let rest 15 minutes. Strain and reduce the pan juices over medium heat if desired to make a light sauce. Carve the lamb and serve simply with the roasted onions, a sprinkle of sumac and chopped parsley, and lemon wedges.