Entree: Turkey – Adana & Cukurova – Kuzu Tandır (Slow-roasted lamb)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs 30 min

Additional 45 min

Total 5 hrs 20 min

Ingredients

- 1 bone-in leg of lamb, approx. 7 lb (3.2 kg)
- 3 tbsp (45 ml) olive oil
- 8 garlic cloves, minced (about 24 g)
- 2 large onions, thinly sliced (about 16 oz / 450 g)
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) water or lamb stock
- 2 tbsp (30 g) plain yogurt (for serving, optional)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) sweet or smoked paprika
- 1/2 tsp (1 g) red pepper flakes or pul biber
- 2 bay leaves
- 2 tbsp (28 g) unsalted butter
- Fresh flat-leaf parsley, chopped (for garnish)
- Lemon wedges (for serving)

Instructions

1. Preheat the oven to 300°F (150°C). Pat the leg of lamb dry and rub all over with 2 tbsp (30 ml) olive oil, salt, pepper, ground cumin, paprika and red pepper flakes. Tuck the bay leaves around the meat and let rest at room temperature 30 minutes (or refrigerate covered for several hours or overnight for deeper flavor).
2. In a large heavy ovenproof roasting pan or Dutch oven, heat the remaining 1 tbsp (15 ml) olive oil over medium-high heat on the stovetop. Brown the lamb on all sides, 6–8 minutes total, to develop color.
3. Remove the lamb briefly and add the sliced onions and minced garlic to the pan. Sauté until the onions are soft and beginning to brown, about 6–8 minutes. Stir in the tomato paste and cook 1–2 minutes to mellow acidity.
4. Return the lamb to the pan, pour in 1 cup (240 ml) water or stock, spoon some of the onion mixture over the meat, cover tightly with a lid or heavy foil and transfer to the preheated oven.
5. Roast low and slow until the lamb is tender and pulls away from the bone, about 4–5 hours (check after 3.5 hours depending on size). Baste once or twice with the pan juices during cooking. If the pan becomes dry, add a few tablespoons of water.
6. When the lamb is tender, remove from oven. Carefully lift the lamb onto a platter and tent with foil to rest 10–15 minutes. Place the roasting pan over medium heat, stir in 2 tbsp (28 g) butter to the onions and pan juices and reduce briefly to make a glossy sauce; adjust seasoning.
7. Carve or pull the lamb into large pieces, spoon pan sauce and onions over it, garnish with chopped parsley and serve with lemon wedges and yogurt on the side.