Pit Kebab

Method7 steps

1. 1

   Step 1: When you are buying leg of lamb, ask the butcher to clean off excess fat as much as he can. And ask him to divide the leg in to three pieces (by keeping the bones).

   Uses 1 bone-in lamb leg, trimmed and divided into 3 pieces

2. 2

   Step 2: Preheat your oven to 140 C and then place lam leg pieces to the shallow, metal roasting tray.

   Uses Trimmed bone-in lamb leg in three pieces

3. 3

   Step 3: Mix olive oil (1/4 cup), juice of half a lemon and black pepper (1/2 teaspoon). Massage over lamb pieces for about 5 minutes and distribute the four whole bay leaves around them. Reserve the half-cup water for the covered roasting stage.

   Uses Lamb pieces in roasting tray · 1/4 cup extra virgin olive oil · Juice of 1/2 lemon · 1/2 teaspoon black pepper · 4 bay leaves

4. 4

   Step 4: Let the lamb pieces cook slowly for about 90 minutes (1 1/2 hours). During this time, you will see that lamb meat release its fat and juices and then it reabsorbs it. After first 30 minutes, turn the lamb pieces and repeat this 2 more time at every 30 minutes.

   Slow roast lamb · 90 minUses Oil lemon pepper and bay seasoned lamb

5. 5

   Step 5: After the first 90 minutes, pour the reserved half-cup water (1/2 cup) over the lamb. Cover the roasting tray with foil, raise the oven to 190°C and roast about 1 hour, continuing if needed until lamb is fork-tender and separates readily from the bones. Check the thickest meat away from bone reaches at least 63°C/145°F.

   Covered roast · 60 minUses Lamb after 90-minute 140°C roast · 1/2 cup water

6. 6

   Step 6: Remove the roasting tray and let lamb rest at least 3 minutes. Uncover carefully, remove and discard bay leaves and separate the tender meat from every bone.

   Rest meat · 3 minUses Covered roasted tender lamb and pan juices

7. 7

   Step 7: Serve the tender deboned lamb with its pan juices, optionally with ready cooked pilaf and thyme from the author note.

   Uses Rested deboned lamb and roasting juices · Ready cooked pilaf to serve, optional · Thyme to serve alongside, optional