Description
Slow Cooked Lamb Shawarma combines tender, fall-apart lamb with a flavorful shawarma paste, slow-cooked to perfection. The addition of a smoky BBQ finish creates a rich and juicy meal, perfect for wraps, couscous, or served simply with a drizzle of pan juices.
Ingredients
2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg
3 garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
1 tsp cayenne pepper (1/2 tsp = not spicy)
2 tsp smoked paprika (ordinary also ok)
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
2 cups / 500 ml water
Instructions
- Preheat oven to 180°C/350°F (standard) or 160°C/320°F (fan-forced/convection).
- Mix the shawarma paste ingredients (except water and chicken) in a bowl to form a paste.
- Place lamb in a roasting pan, coat generously with shawarma paste, and marinate for 24 hours (optional).
- Position lamb fat side up and pour water into the pan. Cover with foil and roast for 3 hours, basting every 45 minutes.
- After 3 hours, check tenderness and remove foil. Roast for an additional 30 minutes for a crispy crust.
- If using lamb shoulder, pull meat off the bone, preheat BBQ to medium, and sear lamb for a crispy finish.
- Serve lamb warm, drizzled with pan juices, on couscous or with a salad and minted yogurt.
Notes
- For a vegetarian version, replace the lamb with tofu or mushrooms, grilling them as you would the meat.
- If short on time, marinating is optional, but it enhances the flavor.
- Serve with couscous, rice, or flatbreads for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cook, Grill
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 49g
- Cholesterol: 130mg
