Kuzu Tandir Slow Roasted Lamb

Preheat your oven to 160°C (325°F). Pat the lamb dry with paper towels. In a small bowl, combine olive oil, salt, black pepper, paprika, and oregano to create a paste. Rub this mixture generously all over the lamb, ensuring it gets into any crevices. If using, make a few shallow cuts on the lamb to help the seasoning penetrate.

Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a little extra olive oil if needed. Sear the lamb on all sides until nicely browned. This step builds flavor and creates a beautiful crust. Remove the lamb from the pot and set aside.

In the same pot, add the chopped onion and smashed garlic. Sauté for 3-5 minutes until softened and fragrant. If using, place the quartered potatoes at the bottom of the pot around the onions and garlic. Return the seared lamb to the pot, resting it on top of the aromatics and potatoes.

Pour the water or chicken broth into the pot around the lamb. Add the fresh rosemary or thyme sprigs if desired. Cover the pot tightly with its lid or with aluminum foil. Place the pot in the preheated oven and slow roast for 3 to 3.5 hours, or until the lamb is fork-tender and practically falling off the bone.

If you prefer a slightly crispy skin, remove the lid or foil during the last 30 minutes of cooking. Increase the oven temperature to 200°C (390°F) for this final period, monitoring closely to prevent burning.

Once cooked, carefully remove the pot from the oven. Transfer the lamb to a large serving platter, tent it loosely with foil, and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a more succulent result. Serve the Kuzu Tandir with the roasted potatoes and pan juices.