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Lamb shawarma
Lamb shawarma
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Slow-roasted Middle Eastern lamb: Tender, spicy, and irresistibly flavorful after 3 hours in the oven. Transport your taste buds with every bite.
Ingredients:
  • 250.00 ml chopped fresh coriander
  • 10.00 gm paprika
  • 10.00 gm ground cumin
  • 2.50 gm ground cinnamon
  • 6 garlic cloves, crushed
  • 80ml (1/3 cup) olive oil
  • 2kg leg of lamb
  • 180g (2/3 cup) Greek Style Yoghurt
  • 24.00 gm tahini
  • 2 Lebanese cucumbers, halved, thinly sliced
  • 250.00 ml fresh mint leaves
  • 1/2 red onion, cut into thin wedges
  • 40.00 ml pine nuts, toasted
  • Lebanese bread, to serve
Instructions:
  • Mix together coriander, paprika, cumin, cinnamon, minced garlic cloves, and 60ml (1/4 cup) oil in a large glass or ceramic baking dish. Add the lamb and ensure it's evenly coated. Refrigerate for at least 3 hours or overnight to marinate.
  • Preheat your oven to 160ºC. Arrange the lamb on a wire rack in a roasting pan, drizzle with the remaining oil, season generously, and add enough water to the pan until it reaches a depth of 2cm. Cover the pan with foil and roast for 2 hours. Uncover and continue roasting for 1 more hour or until the lamb is tender. Let it rest for 20 minutes before serving.
  • Combine creamy yoghurt, rich tahini, and the rest of the garlic in a bowl. Season to perfection.
  • Arrange the sliced lamb on plates and garnish with cucumber, mint, onion, and pine nuts. Serve alongside the yogurt mixture and bread.

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