Entree: Turkey – Eastern Anatolia – Büryan Kebabı (Slow-roasted whole lamb, seasoned and traditionally cooked until fall-apart tender)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs 30 min

Additional 4 hrs

Total 8 hrs 30 min

Ingredients

- 1 leg of lamb, bone-in, about 6 lb (2.7 kg)
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) ground black pepper
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) crushed red pepper flakes
- 6 cloves (18 g) garlic, minced
- 1/4 cup (60 ml) clarified butter or ghee
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 1 cup (240 ml) plain lamb or chicken stock or water
- 2 bay leaves
- 1 tsp (5 ml) dried oregano or thyme
- 2 tbsp (30 ml) lemon juice
- 1 cup (240 ml) plain yogurt for serving
- Flatbreads or lavash for serving
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the leg of lamb dry and score the fat and skin in a few places; mix the salt, pepper, cumin, crushed red pepper and minced garlic to make a rub.
2. Rub the spice mix and lemon juice all over the lamb, working it into the cuts; cover and refrigerate for at least 4 hours or overnight for best flavor.
3. Preheat the oven to 325°F (160°C). In a heavy Dutch oven or a covered roasting pot large enough for the leg, melt the clarified butter over medium heat and brown the lamb on all sides to develop color, about 8–10 minutes.
4. Remove the lamb briefly, add the sliced onions to the pot and sauté 4–5 minutes until softened; nestle the lamb back on top of the onions, add the bay leaves and pour in the stock (enough to come about 1–2 inches up the sides but not cover the lamb).
5. Cover the pot tightly (seal with foil under the lid if needed) and roast in the oven for 3½–4 hours, until the meat is pull-apart tender and falling from the bone.
6. If you want a crisper exterior, uncover and increase oven temperature to 425°F (220°C) for the last 10–15 minutes or place under a broiler for 3–5 minutes, watching closely.
7. Remove the lamb to a board and rest 15–20 minutes; skim any fat from the pan juices and reduce the juices on the stove if desired to make a simple sauce.
8. Carve or pull the meat into large pieces, garnish with chopped parsley, and serve with warm flatbreads and yogurt alongside the pan juices or reduced sauce.