Oven-Baked Lamb Tandır

Method

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1. 1Take the lamb out of the fridge 30-45 minutes before cooking. Preheat the oven to 160 °C (conventional, top and bottom heat).
2. 2Make a few small slits in the meat with the tip of a knife and tuck in the garlic if using. Mix the salt, pepper, thyme and butter and rub it all over the lamb.
3. 3Spread the onion rings over the bottom of a deep baking dish so the meat doesn't stick and the onions turn into a lovely sauce. Set the lamb on top and pour the hot water around it.
4. 4Cover the meat with parchment, then seal the whole dish tightly with foil so no steam escapes. Roast for 3 hours, checking halfway that there is still liquid in the dish and adding 100 ml hot water if it's low.
5. 5After 3 hours, lift the foil and test with a fork: the meat should pull away from the bone on its own. If not, reseal and cook for another 30 minutes.
6. 6Remove the foil and parchment, raise the oven to 220 °C and roast for 15 more minutes until the top is browned and crisp, basting once or twice with the pan juices.
7. 7Rest for 10-15 minutes, then pull the meat off the bone. Serve with the oniony juices, rice pilaf and a sumac-onion salad.