Here is an inspired lamb dish employing the flavors of southeastern Turkey—crushed red pepper, tomato paste, and pomegranate glaze. Of course, it is not authentic to serve rare lamb in that part of the world, but by employing the method described on, lamb can be slow-roasted to yield rare flesh with a wonderful silky texture.
Unlike a rack of lamb, the dense flesh of a leg requires a much longer roasting time. Yet, here again, low-temperature cooking provides meltingly tender rare flesh. The meat is first browned in a hot oven, then the temperature is reduced to 225°F. Roasting continues until the internal temperature of the meat reaches 130° to 135°F. In this case, you must allow the roast to rest before carving. (The temperature will slowly rise to 135° to 140°F for a rare and juicy roast.)
When carving, start at the shank end and slice perpendicular to the main bone. To obtain tender meat, always slice across the grain.
I serve this Turkish-style lamb with the same traditional Red Onion-Parsley Relish that goes so well with southeastern Turkish kebabs. Or try the baked cauliflower gratín on .
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.