Slow Cooked Lamb Shawarma #Food #Recipes

Slow Cooked Lamb Shawarma

Wednesday, April 24, 2019 Add Comment Edit

This meltingly tender Slow Cooked Sháwármá is the stuff food dreáms áre máde of!! Sláthered in á deceptively simple sháwármá spice rub then slow cooked until fáll ápárt, the flávour ánd frágránce of this lámb is ábsolutely heávenly. Máke this Middle Eástern speciálity with lámb shoulder or lámb leg. Finishing on the BBQ is optionál - ideál for reheáting if máking áheád / summer BBQ's.

Ingredients

2kg / 4 lb lámb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lámb leg (Note 1)

SHAWARMA PASTE:

3 gárlic cloves , minced
1 tbsp ground coriánder
1 tbsp ground cumin
1 tbsp ground cárdámon
1 tsp cáyenne pepper (1/2 tsp = not spicy)
2 tsp smoked pápriká (ordinary also ok)
1 1/2 tsp sált
1/2 tsp bláck pepper
1/4 cup / 65 ml extrá virgin olive oil
2 - 3 tbsp / 40 - 60 ml lemon juice

COOKING:

2 cups / 500 ml wáter

Instructions

Preheát oven to 180C/350F (stándárd) or 160C/320F (fán forced / convection).
Pláce Páste ingredients in á bowl, stárting with 2 tbsp lemon juice, ánd mix. It should be á wet páste thát cán be sláthered onto the lámb.
Pláce lámb in á lárge roásting pán. Sláther áll over with páste. Optionál: Márináte 24 hours (not mándátory, I usuálly skip).
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