Entree: Turkey – Gaziantep – Kuzu Tandır (Slow-roasted lamb traditionally cooked until meltingly tender, seasoned simply and finished with its own juices)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 5 hrs 20 min

Additional 10 min

Total 5 hrs 50 min

Ingredients

- 1 whole bone-in lamb shoulder, approx. 6 lb (2.7 kg)
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 6 cloves garlic, minced (18 g)
- 2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) Aleppo pepper or crushed red pepper flakes
- 2 large onions, quartered (about 16 oz / 450 g)
- 3 bay leaves
- 1 cup (240 ml) water
- 1 lemon, halved (for serving)
- Flatbreads or rice, for serving (amount as desired)

Instructions

1. Preheat the oven to 300°F (150°C). Pat the lamb shoulder dry with paper towels.
2. In a small bowl combine olive oil, melted butter, minced garlic, salt, pepper, cumin, paprika, and Aleppo pepper to make a paste. Rub the paste all over the lamb, working it into any crevices.
3. Place the quartered onions and bay leaves in the bottom of a heavy, ovenproof roasting pan or Dutch oven. Nestle the lamb on top of the onions. Pour 1 cup (240 ml) water into the pan around the lamb (not over the rubbed surface).
4. Cover tightly with a lid or heavy-duty foil and roast in the preheated oven for 4 to 5 hours, until the meat is very tender and pulls away from the bone easily.
5. Remove the lid or foil, increase the oven temperature to 425°F (220°C), and roast uncovered for 15–20 minutes to brown and crisp the exterior.
6. Transfer the lamb to a carving board and let rest 10 minutes. Meanwhile, skim excess fat from the pan juices, then place the pan on the stovetop over medium heat and reduce the juices for 3–5 minutes to concentrate flavor.
7. Shred or carve the lamb and serve with roasted onions, spooned pan juices, lemon halves, and flatbreads or rice.