Kuzu Tandır ( turkey )

Kuzu Tandır ( turkey )

 

  • 1 leg of lamb (drumstick and thigh portions)
  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 to 5 bay leaves
  • 2 to 3 fresh rosemary sprigs
  • 1/2 cup hot water

 

  1. When you buy your leg of lamb, ask your butcher to clean off as much excess fat as possible. Then, have the leg separated into three pieces at the joints.
  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.
  3. Wearing rubber gloves, 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.
  1. Let the lamb cook slowly at this low temperature for about 1 1/2 hours. You’ll see that the meat will release its fat and juices, then reabsorb them as it cooks. After the first 30 minutes, turn the pieces of lamb over. Repeat this two more times during the cooking process.
  2. 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 one hour more.
  3. After about one hour, remove the pan from the oven and let it rest for five minutes. Remove the foil. The meat should be very tender and fall cleanly off the bones. Using two forks, remove all the meat from the bones and discard them. Also, remove the bay leaves and rosemary.
  4. Your ‘kuzu tandır’ is ready to serve. Serve it with piping hot Turkish rice pilaf with orzo, or with potato puree.