Armenian · Armenia
Slow-Roasted Armenian Khorovats
A variation of traditional Armenian khorovats where the meat is slow-roasted in a clay oven, preserving juices and enhancing flavor through gentle heat, served with flatbread and a side of salad.
Ingredients
Method
- In a bowl, mix olive oil, vinegar, lemon juice, garlic, cumin, paprika, salt, and pepper.
- Add the meat to the bowl and marinate for at least 4 hours.
- Preheat a clay oven or conventional oven to 180°C (350°F).
- Place the marinated meat in a roasting pan and cover with foil.
- Roast for 2.5 to 3 hours, checking the internal temperature to ensure it reaches 63°C (145°F) for whole cuts.
- Remove from the oven, let rest for at least 3 minutes, then slice.
- Serve with flatbread and a mixed salad.
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