Kuzu Tandır (Turkish Slow-Roasted Lamb)

Rub the room-temperature lamb pieces all over with salt and black pepper, then coat them with a thin layer of softened butter. Let them rest for 15 minutes so the seasoning can absorb.

Spread the coarsely chopped onions, crushed garlic and bay leaf over the bottom of a deep roasting pan. Arrange the meat in a single layer on top and pour a 200 ml measure of hot water into a corner of the pan.

Cover the pan tightly with two layers of aluminum foil. Roast in an oven preheated to 150°C / 300°F for about 3.5 hours, until the meat falls apart easily with a fork. The foil traps the steam and tenderizes the lamb in its own juices.

Remove the foil and raise the oven temperature to 200°C / 390°F. Roast uncovered for another 20–25 minutes, until the top is golden and lightly browned. Spoon the pan juices over the meat from time to time.

Rest the lamb for 10 minutes after taking it out of the oven so it can reabsorb its juices. Serve hot with the pan sauce and rice or roasted vegetables.