Name: Roast Lamb (Fırında Kuzu Budu)
Cuisine: Turkey
Ingredients: pul biber 1 tsp; wine a medium glass; zest of half a lemon; isot biber 1 tsp; rosemary sprigs; salt 1 tbsp; runny honey 1 tbsp; leg of lamb, 2½ kg/5 lb; a head of garlic, peeled; olive oil; cumin seeds 1 tsp

Preparation info

Difficulty
Easy

Appears in

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

About

Failing a fire pit, and shunning the barbecue as always too hot, or too slow, or just too darn small, I offer you this recipe for roast lamb. Leg is good, but shoulder is fattier and, cooked slowly, more succulent. Give yourself at least four hours to let the meat take on the marinade, and three to cook.

Ingredients

For the Marinade

wine a medium glass
cumin seeds 1 tsp
pul biber 1 tsp

Method

Combine all the marinade ingredients in a bowl. Pour it over the lamb in its roasting tin and rub it in by hand. Let it marinade, covered, in the kitchen if it’s not too hot, for anything up to 24 hours, but at least four.
Set the oven medium hot, at 200°C/400°F/Gas 6. Peel and split most of the garlic cloves, and stud the meat with them slipped into holes you make

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Ingredients

For the Marinade

Method

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