LAMB BAKED in a HANDMADE TANDOOR – GEORY KAVKAZ

🧂 1. INGREDIENTS (Serves 6–8)

• 2–3 kg lamb roast (shoulder or leg), trimmed of excess fat
• Salt and freshly ground black pepper, to taste
• 4–5 garlic cloves, crushed
• 2 onions, grated or finely chopped
• 2 tbsp vegetable oil (or rendered lamb fat)
• 1 tsp ground cumin (optional, for aroma)
• Optional: fresh herbs like rosemary or thyme

🔪 2. PREP & MARINATION

1. Pat the lamb dry using paper towels.
2. Mix crushed garlic, onions, oil, cumin, salt, and pepper into a paste.
3. Massage the marinade all over the lamb, including any slits or crevices.
4. Let the lamb rest 2–4 hours, or ideally overnight, in the refrigerator for deep flavor.

🔥 3. PREPARE THE TANDOOR

1. Heat your handmade tandoor or charcoal pit until you have glowing red embers—avoid large flames.
2. Skewer the lamb lengthwise or secure it against the tandoor wall with hooks or rods.
3. Ensure it’s positioned evenly so heat surrounds all sides.

⏲️ 4. BAKE THE LAMB

1. Insert the lamb into the tandoor.
2. Roast for about 2 hours, or until:
   • An internal temperature of 65–70 °C (medium-rare to medium)
   • A deep golden-brown crust forms on all sides
3. Occasionally baste the lamb with oil or fat to preserve moistness and develop color.

🍽 5. REST & SERVE

1. Remove the lamb from the tandoor and let it rest for 15 minutes covered loosely with foil.
2. Carve against the grain into thick slices or pull apart.
3. Serve warm with:
   • Flatbreads or rustic bread
   • Fresh salad or grilled vegetables
   • A squeeze of lemon or sprinkle of fresh herbs for brightness

✅ TIPS & VARIATIONS

• Even roasting: Rotate or rebalance the lamb periodically for uniform cooking.
• Herb infusion: Slip rosemary or thyme sprigs into the marinade or inside the tandoor.
• Oven alternative: If a tandoor isn’t available, roast in a 180 °C oven for 2–2.5 hours, basting regularly.
• Doneness guide: Use a meat thermometer or test by slicing—meat should be tender and slightly pink inside.