Turkish Roasted Lamb (Kuzu Tandır)
A traditional slow-roasted lamb, known as kuzu tandır, yields melt-in-your-mouth tender meat from your oven.
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Instructions
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Prepare the leg of lamb by trimming excess fat and separating it into 3 pieces at the joints.
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Preheat the oven to 285 F. Place lamb in a shallow metal roasting tray. Whisk olive oil, lemon juice, and spices in a bowl, then pour over the lamb.
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Rub the spice mixture thoroughly into the lamb, then add bay leaves and rosemary sprigs. Place the uncovered tray in the oven.
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Roast for 1 1/2 hours, turning the lamb pieces every 30 minutes.
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After 1 1/2 hours, pour 1/2 cup hot water over the lamb, cover the pan tightly with foil, and increase oven temperature to 365 F. Continue roasting for at least 1 hour.
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Remove the pan from the oven after 1 hour and rest for 5 minutes. Discard foil, bay leaves, rosemary, and bones, then shred the tender lamb meat.