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Kuzu Tandir (Slow-Roasted Lamb Leg) Recipe

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★★★★★

4.9 from 103 reviews

Kuzu Tandir is a traditional Turkish dish featuring slow-roasted lamb leg cooked to tender perfection. The lamb is seasoned simply with salt, pepper, and fresh thyme, then wrapped in baking paper and foil to retain moisture during oven roasting. This method results in juicy, flavorful meat that falls apart easily, perfect for serving over rice pilaf.

Ingredients

Scale

Meat and Seasoning

  • 2.3 kilograms lamb leg (bone-in)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 5 sprigs fresh thyme

Other

  • 2 tablespoons olive oil
  • Baking paper (large enough to fully wrap the lamb)
  • Aluminum foil

Instructions

  1. Prepare Lamb: Take the lamb leg out of the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
  2. Preheat Oven: Place two medium oven-safe dishes filled with water on the bottom rack of the oven. Preheat the oven to 200°C (400°F). The water dishes will help maintain moisture during roasting.
  3. Trim Fat: Using a sharp knife, carefully remove most of the thick fat layer from the lamb leg without damaging the meat to prevent excessive greasiness.
  4. Score Meat: Make a few shallow cuts on both sides of the lamb to allow seasoning and heat to penetrate.
  5. Season Lamb: Generously rub the lamb all over with salt and black pepper, drizzle olive oil over it and massage it in using your hands.
  6. Prepare Baking Paper: Cut a piece of baking paper large enough to fully wrap the lamb. Lightly wet the paper with water and then squeeze out excess moisture, making it damp but not soaking wet.
  7. Wrap Lamb: Place the damp baking paper into a large roasting dish, letting the edges hang over the sides. Put the seasoned lamb leg in the center and scatter fresh thyme sprigs on top.
  8. Seal the Dish: Wrap the lamb tightly with the baking paper. Cover the dish tightly with aluminum foil, ensuring no air can escape for optimal moisture retention. Use two layers if needed.
  9. Roast Covered: Place the roasting dish in the oven and cook covered for 3.5 hours to slowly tenderize the meat.
  10. Remove Covering: Take the dish out of the oven. Carefully remove the foil and baking paper, spoon the cooking juices over the lamb to moisten it.
  11. Brown the Top: Return the lamb to the oven uncovered and roast for an additional 20 minutes or until the top is beautifully browned and slightly crisp.
  12. Rest and Serve: Remove from the oven and let the lamb rest for a few minutes. Remove the bones and gently pull the meat apart using two forks. Spoon some of the cooking juices over the shredded lamb and serve, optionally over ic pilav (Turkish rice pilaf).

Notes

  • Removing most of the fat helps prevent the roast from becoming too greasy while keeping the meat flavorful.
  • Soaking the baking paper slightly before wrapping helps it withstand the long cooking time without burning.
  • Covering tightly with foil and baking paper traps steam, ensuring the lamb stays moist and tender.
  • The water dishes in the oven create a humid roasting environment to prevent the meat from drying out.
  • Allowing the lamb to rest after cooking ensures juices redistribute for maximum juiciness.
  • Serving the lamb with Turkish rice pilaf (ic pilav) complements its rich flavor perfectly.

Keywords: Kuzu Tandir, Turkish lamb roast, slow roasted lamb, oven roasted lamb, traditional Turkish dish, lamb leg recipe

Find it online: https://frommamamaya.com/kuzu-tandir-slow-roasted-lamb-leg-recipe/