Dinner · 240 min · turkish

Kuzu Tandir (Slow-Roast Lamb)

Lamb does the heavy lifting here, with garlic rounding it out. A Turkish dinner that takes 240 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Lamb
• 6 cloves Garlic
• 3 tbsp Olive oil
• 2 tsp Oregano
• 2 tsp Paprika
• 1 tbsp Salt
• 2 tsp Black pepper
• 2 Onion
• 1 cup Water

Steps

1. Rub the lamb all over with crushed garlic, olive oil, oregano, paprika, salt, and pepper. Rest at room temperature 1 hour, or overnight in the fridge for deeper flavor.
2. Sear the roast on all sides in a heavy Dutch oven until well browned — this crust becomes the base of the pan sauce.
3. Scatter the quartered onions around the meat, add the water, and cover tightly. The sealed pot traps steam the way a clay tandir oven would.
4. Roast at 325°F for 3 to 3.5 hours, until the meat yields completely to a fork and pulls apart with no resistance.
5. Rest the roast 20 minutes, then shred or slice it thick. Skim the fat from the pan juices and reduce them into a glossy sauce.
6. Serve the lamb over bulgur or rice with the reduced juices spooned over — the meat should need no knife at all.

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