Description
This Slow Cooked Lamb Shawarma recipe delivers tender, flavorful lamb infused with a vibrant blend of spices and herbs. Perfectly roasted with a rich marinade, the lamb becomes irresistibly juicy with a beautifully crisp crust. Ideal for a hearty dinner or special occasion, this shawarma has Middle Eastern flair and slow-roasted depth, offering a delicious way to enjoy lamb shoulder or leg.
Ingredients
Scale
Meat
- 2kg (4 lb) lamb shoulder (bone in) or 1.7kg (3.5 lb) butterflied lamb leg
Marinade and Seasonings
- 3 garlic cloves, minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp cayenne pepper (reduce to 1/2 tsp for less spice)
- 2 tsp smoked paprika (ordinary paprika can be substituted)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (65 ml) extra virgin olive oil
- 2-3 tbsp (40-60 ml) lemon juice, divided
- 2 cups (500 ml) water
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) for a standard oven or 160°C (320°F) if using a fan-forced/convection oven to prepare for roasting.
- Prepare the Spice Paste: In a bowl, combine the minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, olive oil, and start with 2 tablespoons of lemon juice. Mix thoroughly until a wet, spreadable paste forms.
- Coat the Lamb: Place the lamb in a large roasting pan and slather the spice paste evenly over the entire surface. For deeper flavor, you can marinate the lamb in the fridge for up to 24 hours, but this step is optional.
- Arrange and Add Water: Position the lamb with the fat side up in the roasting pan. Pour 2 cups of water around the meat, then cover the pan tightly with aluminium foil to keep moisture in during cooking.
- Roast Slowly: Place the covered lamb in the oven and roast for 3 hours. During this time, remove the lamb 2 to 3 times to baste by spooning the pan juices over the meat, which keeps it moist and flavorful.
- Check Tenderness: After roasting, remove the foil. The meat should be tender enough to pull apart easily with two forks—a sign it is perfectly slow-cooked.
- Develop the Crust: Baste the lamb again with pan juices, then return it to the oven, uncovered, for an additional 30 minutes. This step creates a delicious, slightly crispy crust on the lamb.
- Rest and Reserve Juices: Remove the lamb from the roasting pan and set aside. Keep the reserved roasting juices for serving or optionally reducing for sauce.
- Serve as Desired: Slice or shred the lamb for serving, typically with warm pita bread, fresh vegetables, and your favorite shawarma accompaniments such as tahini sauce or garlic yogurt.
- Optional Use of Juices: Optionally, reduce the reserved pan juices on the stovetop to intensify the flavor and serve as a sauce to drizzle over the lamb.
Notes
- Marinating the lamb overnight enhances flavor but is not necessary.
- Using bone-in lamb shoulder adds more richness, but butterflied leg works well for even cooking.
- You can adjust cayenne pepper quantity to control the heat level.
- Serve with traditional shawarma sides like pickled vegetables, fresh parsley, and garlic sauce for an authentic experience.
- Leftover lamb can be stored in the refrigerator for up to 3 days.
