Slow Cooked Lamb Shawarma (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg
→ Shawarma Paste
02 -
3 garlic cloves, minced
03 -
1 tbsp ground coriander
04 -
1 tbsp ground cumin
05 -
1 tbsp ground cardamon
06 -
1 tsp cayenne pepper (1/2 tsp = not spicy)
07 -
2 tsp smoked paprika (ordinary also ok)
08 -
1 1/2 tsp salt
09 -
1/2 tsp black pepper
10 -
1/4 cup / 65 ml extra virgin olive oil
11 -
2 - 3 tbsp / 40 - 60 ml lemon juice
→ For Cooking
12 -
2 cups / 500 ml water
# Instructions:
01 -
Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
02 -
Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb.
03 -
Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory).
04 -
Position the lamb with the fat side up. Pour water around, cover tightly with foil.
05 -
Roast 3 hours, removing from the oven 2 - 3 times to spoon over pan juices (ie baste).
06 -
Remove foil. Meat should be tender - check with 2 forks. Baste again, then return to oven for 30 minutes to get a nice crust.
07 -
Cool the lamb for 20 minutes or so (so it firms up slightly, easier to handle). If you used shoulder, pull the meat off the bone in 4 or 5 chunks. Preheat BBQ to medium and oil if required. Coat lamb in pan juices. Sear on both sides until deep golden and a crust forms. Dab with pan juices on both sides.
08 -
Slice or shred lamb, as desired. Drizzle with plenty of juices. Serve as wraps with shredded lettuce, tomatoes and minted yoghurt or pile over Lemon Herbed Couscous and garnish with pomegranate seeds and herbs.
# Notes:
01 -
Both lamb leg and shoulder are great for this recipe. Lamb shoulder is fattier than leg so it will be juicier, and because of this it will reheat better.
02 -
Butterflied lamb leg is ideal because the spice paste can be rubbed all over the meat. If using bone-in leg, do not skip the marinating time.
03 -
Finishing on the BBQ is optional but creates an amazing crust, and is a great way to reheat lamb if you make ahead.
04 -
For make ahead: Use shoulder for making ahead because it reheats better due to more fat. Let it cool then refrigerate in the pan juices.
05 -
This works well in a slow cooker too - cook for 10 hours on low with 1 cup of water, then finish in oven or on BBQ.