Kuzu Tandir Slow Roasted Lamb

Pat the lamb leg or shoulder dry with paper towels. Make several deep incisions all over the lamb with a sharp knife. This helps the seasoning penetrate deeply.

In a small bowl, mix olive oil, salt, black pepper, ground cumin, and red pepper flakes (if using). Rub this mixture generously all over the lamb, ensuring it gets into the incisions.

Place the chopped onions and smashed garlic cloves at the bottom of a large roasting pan. You can also add fresh rosemary or thyme sprigs for extra aroma.

Heat a large, oven-safe pan or cast-iron skillet over high heat. Sear the lamb on all sides until nicely browned. This step adds depth of flavor and a beautiful crust. Transfer the seared lamb to the roasting pan on top of the onions and garlic.

Pour 1 cup of hot water or lamb broth into the bottom of the roasting pan. Cover the pan tightly with aluminum foil. Roast in a preheated oven at 160°C (325°F) for 3 to 3.5 hours, or until the lamb is fork-tender and easily pulls apart.

Remove the foil during the last 30-45 minutes of cooking. Increase the oven temperature to 180°C (350°F) and continue roasting until the lamb develops a beautiful golden-brown crust. Baste occasionally with the pan juices.

Once cooked, remove the lamb from the oven and let it rest, covered loosely with foil, for at least 15-20 minutes before carving or shredding. This allows the juices to redistribute, ensuring maximum tenderness and flavor. Serve hot with its flavorful pan juices.