Slow Cooked Lamb Shawarma

Name: Slow Cooked Lamb Shawarma
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 6
Ingredients: 2000 g lamb shoulder (bone in), or 1700 g butterflied lamb leg; 3 garlic cloves, minced; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardamon; 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; 65 ml extra virgin olive oil; 40–60 ml lemon juice; 500 ml water

{"Marinating the lamb for up to 24 hours is optional but deepens flavor; keep it covered and refrigerated if marinating.","Position the lamb fat-side up and baste with pan juices 2–3 times during the long roast for maximum moisture and flavor.","Leaving the foil off for the final 30 minutes helps form a crust; an optional BBQ sear adds even more char and texture.","Adjust heat with cayenne: use 1/2 tsp for mild or 1 tsp for noticeable heat; ordinary paprika can replace smoked as noted.","Shoulder is richer and more forgiving; leg is leaner and slices neatly. Both work well with this method.","Let the lamb rest about 20 minutes before handling; shred or slice and drizzle with the reserved juices when serving.","Serving ideas in the recipe (wraps, couscous, yoghurt) are optional; dietary tags apply to the lamb itself.","Storage: Refrigerate cooked lamb with juices in an airtight container up to 4 days; freeze up to 3 months. Reheat gently with some juices to keep it moist."}

Time: Prep: 10 mins, Cook: 210 mins, Total: 220 mins

Servings: 6

Ingredients

2000 g lamb shoulder (bone in), or 1700 g butterflied lamb leg
3 garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
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
65 ml extra virgin olive oil
40–60 ml lemon juice
500 ml water

Instructions

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.
Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory).
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.
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. 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.
Slice or shred lamb, as desired. Drizzle with plenty of juices. Serve as wraps with shredded lettuce, tomatoes and minted yoghurt or pile over Lemon Herbed Couscous and garnish with pomegranate seeds and herbs.

Original recipe source