Turkish Roasted Leg of Lamb (Kuzu Tandır)
Kuzu tandır is the most beloved lamb dish in Turkish cuisine. The lamb is so fragrant and tender that it falls away from the bone and melts in your mouth.
Its name (tandır) comes from the ancient technique of cooking meat in a special oven made from a pit in the soil.
Kuzu tandır can be easily made in the oven using a cast iron pot at home and takes only a few minutes to prepare. The most time is spent on resting and on cooking. 1 lamb leg rests for 1 night and must be cooked for nearly 4 hours.
But the result is amazing. Actually, it's worth waiting for.
If you want to try please watch the video.
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Ingredients:
* 1 leg of lamb
* Some olive oil
* Some vinegar
* 4-5 bay leaves
* 4-5 sprigs of fresh or dried thyme
* 1 teaspoon salt
* 2 onions
* 5-6 cloves of garlic
Steps to Make It:
* Pour some olive oil and some vinegar in a bowl.
* Cover the leg of lamb with this mixture
* Place the garlic cloves under the skin of the arm as deep as possible.
* Place the bay leaves and thyme pieces under and above the leg.
* Rest it in a closed container in the refrigerator overnight.
* Take the leg of lamb out of the refrigerator and rest until it reaches room temperature.
* Place the onion slices at the bottom of the pot.
* Place the lamb leg on the onions in cast iron pot and place the bay leaves and thyme under it.
* Add the salt.
* Close the lid of the pot
* Cook it in an oven heated at 160 degrees for 4 hours.
* The oven door should not be opened at this time.
* At the end of the cooking period, our meat will be poured from the cooked bone like a marshmallow.
* Transfer it to the serving plate.
* If you wish, you can serve the lamb by placing it on the bulgur pilaf.
Bon Appetit!
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