Slow Roasted Lamb Leg with Turkish Herbs and Spices
Kuzu Budu Fırında
This slow-roasted lamb leg delivers incredibly tender, fall-off-the-bone meat infused with aromatic Turkish spices and herbs. The exterior develops a beautiful golden-brown crust while the interior remains succulent and flavorful. It's the perfect centerpiece for special occasions and family gatherings.
Ingredients
Instructions
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Prepare the lamb
Remove lamb from refrigerator 2 hours before cooking to bring to room temperature. Pat completely dry with paper towels and score the fat in a diamond pattern about 5mm deep. Make small deep cuts all over the meat and insert halved garlic cloves. Do not skip the scoring as it helps render fat properly.
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Make spice rub
Mix cumin, paprika, oregano, salt, and black pepper in a small bowl. Rub 2 tbsp olive oil all over the lamb, then massage the spice mixture thoroughly into all surfaces for 3-4 minutes. The meat should be completely coated and aromatic. Do not use too much pressure or you'll tear the meat.
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Prepare vegetables
Cut onions into thick wedges and tomatoes into quarters. Heat remaining 2 tbsp olive oil in a large roasting pan over medium heat for 2 minutes. Add vegetables and cook for 5-6 minutes until slightly softened and fragrant. Do not let them brown or they will become bitter during long cooking.
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Sear the lamb
Heat a large skillet over high heat for 2-3 minutes until very hot. Sear the lamb leg on all sides for 3-4 minutes per side until golden brown and crusty. The surface should be deeply caramelized and aromatic. Do not move the lamb too quickly or it won't develop proper color.
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Begin slow roasting
Preheat oven to 160°C. Place seared lamb on the vegetables in the roasting pan. Add bay leaves and pour stock around the lamb, not over it. Cover tightly with foil and roast for 2 hours. The liquid should be gently simmering. Do not open the oven door frequently or heat will escape.
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Continue roasting uncovered
Remove foil and increase temperature to 180°C. Roast for another 45-60 minutes until internal temperature reaches 60°C for medium-rare or 65°C for medium. The exterior should be golden brown and crispy. Do not overcook or the meat will become dry and tough.
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Rest and serve
Remove lamb from oven and tent with foil. Let rest for 20-25 minutes to allow juices to redistribute throughout the meat. The internal temperature will rise by 3-5°C during resting. Do not skip this crucial step or the juices will run out when carved.
Tips
Cooking Tips
Use a meat thermometer for perfect doneness - insert it into the thickest part of the leg avoiding bone contact. The temperature will continue rising during the resting period, so remove it 3-5°C before your target temperature.
Alternatives
If leg of lamb isn't available, use a bone-in lamb shoulder instead, which will need an extra 30-45 minutes of cooking time. The result will be even more tender and fall-apart texture, though less elegant for presentation.
Serving & Storage
Traditionally serve with bulgur pilaf, roasted seasonal vegetables, and Turkish bread. Strain the pan juices for an excellent gravy. Store leftovers covered in the refrigerator for up to 3 days - reheat gently in low oven to avoid drying out.
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