Kuzu Tandir: slow baked lamb
This lamb dish must be one of Turkey’s favourites. And now it’s popping up in traditional Turkish and Turkish fusion restaurants worldwide. Kuzu Tandir is fragrant and tender, falling off the bone and melting in your mouth. The traditional way to cook this dish has always been to hang the whole lamb over the coals of a mud-and pine-tree-lined pit oven known as a Tandir. While this technique is still employed in Turkey and Asia, in the kitchens of Paris and Los Angeles the dish is generally created in the oven, slow roasting the lamb in its own juices and in lemon, rosemary and seasonings.
