SLOW COOKED LAMB SHAWARMA
This beautifully spiced roast lamb shawarma is tender, aromatic, deliciously appetizing, and with an authentic flavor that will take you on a glorious journey to the Middle East.
- 2kg / 4 lb lamb shoulder (bone in)
- 1/4 cup / 65 ml extra virgin olive oil
- 2 - 3 tbsp / 40 - 60 ml lemon juice
- 1 tbsp ground cardamon
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 3 garlic cloves , minced
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tbsp ground cumin
- 1 1/2 tsp salt
- 2 cups / 500 ml water
- Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
- 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 (see video).
- Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
- Position the lamb with the fat side up. Pour water around, cover tightly with foil.
- Roast 3 hours, removing from the oven 2 - 3 times to spoon over pan juices (ie baste).
- Remove foil. Meat should be tender - check with 2 forks.
- Baste again, then return to oven for 30 minutes to get a nice crust.
- Remove lamb from roasting pan - reserve juices.
- 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 (see video).
- 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. Enjoy your cooking!