Entree: Turkey – Eastern Anatolia – Kuzu Tandir (Slow-roasted, falling-apart tender lamb traditionally cooked in a sealed oven until richly flavored)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 50 min

Additional 15 min

Total 4 hrs 5 min

Ingredients

- 1 bone-in lamb shoulder, approx. 5 lb (2.3 kg)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 6 garlic cloves, peeled and lightly crushed
- 2 large onions, approx. 16 oz (450 g) total, sliced
- 2 bay leaves
- 1 cup (240 ml) hot water or light lamb/beef stock
- 2 tbsp (28 g) unsalted butter, softened
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb dry and rub all over with olive oil, tomato paste, salt, pepper, and cumin.
2. In a heavy Dutch oven or deep roasting pan, spread the sliced onions and crushed garlic to form a bed. Place the seasoned lamb on top, tuck the bay leaves beside it, and pour 1 cup (240 ml) hot water or stock into the pan (not over the meat) to keep the environment moist.
3. Cover tightly with a lid or double layer of foil and roast in the preheated oven for 3 to 3 1/2 hours, or until the meat is fork-tender and begins to pull away from the bone.
4. Remove the cover, baste the lamb with the pan juices and dot with softened butter. Increase oven temperature to 400°F (200°C) and roast uncovered for 15–20 minutes to deepen color and crisp the exterior.
5. Let the lamb rest 15 minutes before carving or pulling into large pieces. Spoon pan juices and softened onions over the meat and garnish with chopped parsley. Serve with rice or bulgur and roasted vegetables.