Turkish Delight Succulent Kuzu Tandır Slow Roasted Lamb Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a higher smoke point.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

Prepare the lamb by cleaning and removing any excess fat.

Rub the entire lamb with olive oil, ensuring even coverage.

Season generously with salt, black pepper, cumin, and paprika.

Stuff the cavity with garlic, rosemary, thyme, and bay leaves.

Place chopped onions, carrots, and potatoes in the roasting pan.

Position the lamb on top of the vegetables in the pan.

Pour red wine and broth into the bottom of the pan.

Cover the lamb with aluminum foil and roast in a preheated oven at 325°F until tender, about 4-5 hours.

Remove the foil for the last hour to allow the skin to crisp up.

Baste the lamb with pan juices every 30 minutes during roasting.

Check for doneness; the internal temperature should reach 145°F for medium-rare.

Let the lamb rest for 20-30 minutes before carving.

Garnish with fresh parsley and serve with roasted vegetables.

Cooking Techniques

Spice Level:

Allergens