Kuzu Tandir Slow Roasted Lamb

Pat the lamb dry with paper towels. Using a sharp knife, make several deep incisions all over the lamb leg or shoulder.

In a small bowl, combine minced garlic, olive oil, tomato paste, salt, black pepper, red pepper flakes, cumin, and dried oregano. Mix well to form a paste.

Rub the spice mixture generously all over the lamb, ensuring it gets into the incisions. For best results, cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to penetrate deeply.

Preheat your oven to 150°C (300°F). Place the chopped onions at the bottom of a large, heavy roasting pan. Pour the water or lamb broth into the pan.

Place the marinated lamb on top of the onions in the roasting pan. Cover the pan tightly with aluminum foil or a lid. Roast for 3 hours, or until the lamb is very tender and nearly falling off the bone.

Remove the foil or lid. Increase the oven temperature to 190°C (375°F). Continue roasting for another 30-45 minutes, or until the lamb develops a beautiful golden-brown crust.

Carefully remove the lamb from the oven and transfer it to a carving board. Loosely tent it with foil and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a more succulent roast. Serve hot with its pan juices.