Entree: Türkiye – Kuzu Tandır (Slow-roasted lamb cooked until fall-apart tender in a sealed oven or pot)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 hrs 30 min

Additional 2 hrs

Total 5 hrs

Ingredients

- 4 lb (1.8 kg) bone-in lamb shoulder or leg, trimmed
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 8 cloves (approx. 24 g) garlic, crushed
- 2 medium onions, sliced (about 1 lb / 450 g)
- 1 cup (240 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 2 bay leaves
- 1 cup (240 ml) water or low-sodium lamb/beef stock
- 2 tbsp (28 g) unsalted butter, cut into pieces

Instructions

1. Preheat the oven to 275°F (135°C). In a bowl, whisk together yogurt, lemon juice, olive oil, crushed garlic, cumin, paprika, 1 tsp salt, and 1/2 tsp pepper to form a marinade.
2. Rub the marinade all over the lamb, cover, and refrigerate for at least 2 hours or overnight for best flavor.
3. Place sliced onions in the bottom of a heavy ovenproof pot or Dutch oven to form a bed. Add bay leaves and pour in 1 cup (240 ml) water or stock.
4. Set the marinated lamb on top of the onions, dot with butter, and sprinkle remaining salt and pepper over the meat. Cover tightly with a lid (seal with foil if needed).
5. Roast in the preheated oven for 4 to 5 hours, until the meat is extremely tender and falling from the bone. Check after 3 hours and baste once with pan juices; add a little more stock if the pot seems dry.
6. Remove from the oven and let rest, covered, for 15 minutes. Transfer lamb to a cutting board, shred or pull the meat with forks, and toss with the roasted onions and pan juices before serving.