Entree: Turkey – Ottoman Palace Cuisine – Kuzu Tandır (Slow-roasted lamb prepared until very tender, typically from the leg or shoulder)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 4 hrs 45 min

Additional 15 min

Total 5 hrs 20 min

Ingredients

- 1 leg of lamb, bone-in, approx. 5 lb (2.3 kg)
- 2 tbsp (30 g) coarse salt
- 2 tsp (4 g) freshly ground black pepper
- 6 cloves (about 30 g) garlic, smashed
- 2 large (about 400 g) onions, quartered
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) unsalted butter, cut into pieces
- 3 bay leaves (approx. 1.5 g)
- 1 cup (240 ml) water or light lamb stock
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 275°F (140°C). Pat the leg of lamb dry and rub all over with olive oil, salt and pepper. Tuck smashed garlic under the skin and around the meat where possible.
2. In a heavy roasting pan arrange the quartered onions and bay leaves to form a bed. Place the lamb on top, dot with butter pieces, and pour 1 cup (240 ml) water or light stock into the pan.
3. Cover the pan tightly with a lid or double layer of heavy foil to seal in steam. Roast in the oven for 4 to 5 hours, basting once halfway through, until the meat is very tender and pulls away from the bone.
4. Remove the cover for the last 20–30 minutes to develop color on the crust. If the surface is browning too quickly, reduce oven to 250°F (120°C) and continue roasting until tender.
5. Transfer lamb to a cutting board and rest, loosely tented, for 15–20 minutes. Skim excess fat from pan juices, then strain juices into a small saucepan and simmer briefly to concentrate flavors; adjust seasoning with a little lemon juice if desired.
6. Carve or shred the lamb and serve with warmed pan juices, roasted onions, chopped parsley, and flatbread or rice.