Kuzu Tandir Slow Roasted Lamb

Preheat your oven to 150°C (300°F). Pat the lamb dry with paper towels. Rub the entire surface of the lamb with olive oil, then generously season with salt and black pepper, ensuring all sides are covered. You can make a few shallow slits in the lamb to help the seasoning penetrate.

In a large, heavy-bottomed oven-safe pot or Dutch oven, heat a little extra olive oil over medium-high heat. Sear the lamb on all sides until nicely browned. This step is optional but adds a deeper layer of flavor to the meat. Remove the lamb from the pot and set aside.

Add the quartered onions, smashed garlic cloves, and bay leaves (if using) to the same pot. Saute for about 5 minutes until the onions soften slightly. Pour in the water or chicken broth, scraping up any browned bits from the bottom of the pot. This liquid will create steam and keep the lamb moist.

Return the seared lamb to the pot, placing it on top of the onions and garlic. Cover the pot tightly with a lid or aluminum foil. Transfer the pot to the preheated oven and slow roast for 3 to 3.5 hours, or until the lamb is fork-tender and easily pulls away from the bone. The exact time will depend on the size and cut of your lamb.

After the lamb is tender, remove the lid or foil. Increase the oven temperature to 200°C (400°F). Return the uncovered lamb to the oven and roast for an additional 15-20 minutes, or until the exterior is beautifully browned and slightly crispy. Watch carefully to prevent burning.

Carefully remove the pot from the oven. Transfer the Kuzu Tandir to a large cutting board, cover loosely with foil, and let it rest for at least 15-20 minutes before carving or shredding. This allows the juices to redistribute, ensuring maximum tenderness and flavor. Serve hot with the pan juices, onions, and garlic.