Kuzu Tandir Slow Roasted Lamb

Pat the lamb dry with paper towels. In a small bowl, mix olive oil, oregano, cumin, red pepper flakes (if using), salt, and black pepper to create a paste. Rub this mixture generously all over the lamb, ensuring it gets into any crevices.

Heat a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Sear the lamb on all sides until nicely browned. This step adds depth of flavor. Remove the lamb and set aside.

Add the quartered onion and smashed garlic to the same pot. Sauté for 3-5 minutes until slightly softened and fragrant.

Return the seared lamb to the pot, placing it on top of the onions and garlic. Add the bay leaves and pour in the water or chicken broth around the lamb.

Cover the pot tightly with its lid or aluminum foil. Transfer to a preheated oven at 150°C (300°F). Slow roast for 3 to 4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork. Flip the lamb halfway through cooking if desired, ensuring even moisture distribution.

Once cooked, remove the pot from the oven. Let the lamb rest, still covered, for at least 15-20 minutes before serving. This allows the juices to redistribute, resulting in a more succulent roast.

Carefully remove the lamb from the pot. The meat should be so tender that it can be easily pulled off the bone or carved into generous portions. Serve with the flavorful pan juices.