Turkish Roasted Lamb (Kuzu Tandir)

 Leg of Lamb, divided into three pieces for 

easier cooking.

Marinated with olive oil, lemon juice, fresh rosemary and 

fresh bay leaves.

Slow roasted for 2 1/2-3 hours at a low temperature produces 

melt in your mouth lamb. 

Serve with Turkish Rice Pilaf and flat bread.

As Always,

ENJOY!

Recipe Source: The Spruce Eats

• 1 leg of lamb

• 1/4 cup olive oil

• 1 1/2 tablespoons freshly squeezed lemon juice, from 1/2 lemon

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 4 to 5 fresh bay leaves

• 2 to 3 sprigs fresh rosemary

• 1/2 cup hot water

1.  Clean off as much excess fat as possible. Then, separate into 3 pieces.

2. Preheat your oven to 285 F. Place the lamb in a shallow metal oven roasting tray. In a bowl, whisk together the olive oil, lemon juice, and spices. Pour the mixture over the lamb.

4.  Rub the mixture all over the lamb, massaging it into the meat for several minutes. Add the bay leaves and rosemary sprigs. Place the tray in the oven uncovered.

5. Let the lamb cook slowly at this low temperature for about 1 1/2 hours.  After the first 30 minutes, turn the pieces of lamb over. Repeat this two more times during the cooking process.

6. When 1 1/2 hours have passed and you have turned the meat three times, pour the 1/2 cup of hot water over the meat, then close the roasting pan completely with aluminum foil. Turn up the oven temperature to 365 F and leave the meat to roast for at least 1 hour more.

7. After about 1 hour, remove the pan from the oven and let it rest for 5 minutes. Remove the foil.  Using two forks, remove all the meat from the bone.  Also, remove the bay leaves and rosemary.

8. Serve hot with rice pilaf and flatbread.

9.