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Shawarma spiced leg of lamb
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Impress guests with Curtis Stone's Middle Eastern lamb paired with a vibrant herb salad and fresh naan bread.
Ingredients:
  • 150.00 gm tahini
  • 125.00 ml fresh coriander (leaves and tender stems)
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 62.50 ml fresh dill sprigs, divided
  • 2 garlic cloves, smashed
  • 1 lemon, zested, juiced
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 5.00 gm paprika
  • 1/4 tsp cayenne
  • 0.63 gm ground cinnamon
  • 13.80 gm olive oil, divided
  • 1 butterflied leg of lamb (about 1kg), fat trimmed
  • 6 spring onions (about 150g total), trimmed
  • 2 Lebanese cucumbers, thinly sliced crossways
  • 6 naan breads, warmed
Instructions:
  • Heat up the barbecue to medium.
  • Combine tahini, 1/4 cup each of fresh coriander, parsley, and mint, 2 tablespoons of dill, garlic, lemon zest and juice, and 1/2 cup water in a blender. Blend on high until creamy. Season with salt and pepper, then chill. In another bowl, combine the rest of the fresh herbs for the salad, cover, and refrigerate.
  • In a separate bowl, combine ground coriander, cumin, paprika, cayenne, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper. Brush the lamb with 2 teaspoons of oil and generously coat it with the spice mixture. Grill the lamb, turning occasionally, for approximately 13 minutes per side, or until an instant-read meat thermometer shows 54C when inserted into the thickest part of the lamb. Rest the lamb on a cutting board for 10 minutes before serving.
  • Toss onions in 1 teaspoon of oil. Grill, turning occasionally, for around 4 minutes until softened and charred. Cut into 4cm pieces.
  • Slice lamb thinly against the grain and arrange on a platter. Serve with herb salad, onions, cucumbers, tahini sauce, and naan bread for guests to create their own shawarmas.

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