Juicy Lamb Shawarma (Print Version)
# Ingredients:
→ Lamb
01 -
1.7 kg boneless lamb leg OR 2 kg lamb shoulder with the bone in
→ Shawarma Paste
02 -
1/2 tsp ground black pepper
03 -
1 tbsp ground cardamom
04 -
3 minced garlic cloves
05 -
2 tsp smoked paprika
06 -
1 tbsp ground coriander
07 -
1 1/2 tsp salt
08 -
1/4 cup olive oil (extra virgin)
09 -
1 tbsp ground cumin
10 -
2-3 tbsp fresh lemon juice
11 -
1 tsp cayenne for heat
→ Cooking
12 -
Half a liter (2 cups) of water
# Instructions:
01 -
Stir together garlic, coriander, cumin, cardamom, cayenne, paprika, pepper, salt, lemon juice, and oil until smooth and spreadable.
02 -
Place the lamb fat-side up in a roasting pan and rub the paste all over until it's well coated.
03 -
Surround lamb with water, cover tightly with foil, and bake at 350°F (175°C) for 3 hours. Spoon juices over it a couple of times during cooking.
04 -
Take off foil, baste one more time, check how tender it is by pulling with forks, and bake uncovered for 30 minutes to brown.
05 -
Let lamb cool for 20 minutes, shred or cut into chunks, mix with its juices, and grill on a medium BBQ until crispy and golden.
06 -
Shred or slice into pieces, pour over the pan juices, and enjoy with soft wraps or a serving of couscous.
# Notes:
01 -
Shoulder is moist and tender, but leg works great too—if using leg with the bone, marinate it first.
02 -
A BBQ finish is great for outdoor meals or for warming leftovers.
03 -
To slow-cook, use 1 cup water, set to low for 10 hours, then crisp it up in the oven or on a BBQ.