Slow Cooked Lamb Shawarma
Lamb shoulder or butterflied leg is coated in a fragrant shawarma spice paste and slow-roasted until tender. Finish it on the barbecue for a golden crust, then serve with its pan juices.
By Cookin' Kitchen
- Total: 27 hours 40 minutes
- Servings: 6 servings
Recipe
Slow Cooked Lamb Shawarma
Lamb shoulder or butterflied leg is coated in a fragrant shawarma spice paste and slow-roasted until tender. Finish it on the barbecue for a golden crust, then serve with its pan juices.
Cookin' · https://cookin.club/recipes/slow-cooked-lamb-shawarma
- Prep
- 10 minutes
- Cook
- 3 hours 30 minutes
- Rest
- 24 hours
- Total
- 27 hours 40 minutes
- Servings
- 6
Ingredients
For 6 servings
Lamb
Shawarma paste
Cooking
Equipment
- Oven
- Bowl
- Large roasting pan
- Aluminum foil
- Two forks
- Barbecue
Instructions
Roast the lamb
Step 1: Preheat the oven to 180°C/350°F (standard) or 160°C/320°F (fan-forced/convection).
Step 2: Put the paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. The paste should be wet enough to spread over the lamb.
Step 3: Put the lamb in a large roasting pan and coat it all over with the paste. If you like, marinate for 24 hours.
Step 4: Position the lamb fat-side up. Pour the water around it and cover the pan tightly with foil.
Step 5: Roast for 3 hours, taking the pan out 2–3 times to spoon the pan juices over the lamb.
Step 6: Remove the foil. Check the meat with two forks; it should be tender.
Step 7: Baste the lamb again and return it to the oven for 30 minutes to develop a crust.
Step 8: Remove the lamb from the roasting pan and reserve the juices.
Optional barbecue finish
Step 9: Let the lamb cool for about 20 minutes so it firms up slightly and is easier to handle.
Step 10: If using shoulder, pull the meat from the bone into 4 or 5 chunks.
Step 11: Preheat the barbecue to medium and oil it if needed.
Step 12: Coat the lamb in the pan juices. Sear both sides until deep golden and crusted, dabbing both sides with more pan juices.
Serve
Step 13: Slice or shred the lamb as desired and drizzle it with plenty of the reserved juices.
Step 14: Serve in wraps with shredded lettuce, tomatoes and minted yoghurt, or pile over lemon-herb couscous. If desired, garnish with pomegranate seeds and parsley or chopped coriander.
Notes
Marinating for 24 hours is optional. If using bone-in lamb leg, marinate it before cooking.
To make ahead, cool the lamb and refrigerate it in the pan juices. Reheat it covered in a 160°C/320°F oven for around 20 minutes, or reheat it on a medium barbecue, basting as you go.
For slow-cooker cooking, use 1 cup water and cook on low for 10 hours. Transfer the lamb and cooking juices to the oven or finish it on the barbecue.
About this recipe
A shawarma-spiced lamb roast makes a generous centerpiece: coat lamb shoulder or butterflied lamb leg in a lemony spice paste, then roast until tender. The barbecue finish is optional, but adds a crust.
Serve the lamb sliced or shredded with plenty of pan juices. It also works in wraps with shredded lettuce, tomatoes and minted yoghurt, or over lemon-herb couscous.
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