Turkish Slow-Roasted Lamb (Kuzu Tandır) on İç Pilav | A Special Occasion Menu

Take the lamb leg out of the refrigerator 1 hour before cooking and leave it on the counter to come to room temperature.

Place two medium oven-safe dishes filled with water on the bottom of the oven. Preheat the oven to 200°C / 400°F.

Using a sharp knife, carefully remove most of the thick fat layer from the lamb without damaging the meat.

Make a few shallow cuts on both sides of the lamb.

Season the lamb generously with salt and black pepper. Drizzle with olive oil and rub it all over the meat using your hands.

Cut a piece of baking paper large enough to fully wrap the lamb. Lightly wet the paper with water, then squeeze it out.

Place the damp baking paper into a large roasting dish, letting the edges hang over the sides. Put the lamb leg in the center and add the fresh thyme sprigs on top.

Wrap the lamb tightly with the baking paper. Then cover the dish tightly with aluminum foil, making sure no air can escape. Use two layers if needed.

Place the dish in the oven and cook covered for 3.5 hours.

Remove the dish from the oven. Carefully remove the foil and baking paper. Spoon the cooking juices over the lamb.

Return the lamb to the oven uncovered and roast for 20 minutes, or until the top is nicely browned.

Remove from the oven and let it rest for a few minutes. Remove the bones and gently pull the meat apart using two forks.

Spoon some of the juices over the lamb and serve it over ic pilav if you like.

Heat the olive oil in a pan over medium heat. Add the onion and pine nuts, and cook until the onion becomes translucent.

Add the rice and cook for about 5 minutes, stirring occasionally. Stir in the salt, black pepper, allspice, cinnamon, and currants, and cook for 1 more minute.

Pour in the boiling water and cover the pan. Bring to a boil over medium heat.

Once it starts to boil, reduce the heat to the lowest setting and let it simmer until the rice is tender and all the liquid is absorbed.

Remove from the heat and let the rice rest, covered, for about 15 minutes. Add the chopped parsley and dill, then gently fluff with a fork or a spoon.

Equipment Needed

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