Slow-Cooked Lamb Shawarma

Ingredients

Shoulder or leg of lamb
For the Shawarma Paste

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 (non-smoked 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
2cups/500ml water for cooking

Cooking 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 (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 the oven for 30 minutes to get a nice crust.
Remove lamb from roasting pan – reserve juices.

Serving

Slice or shred lamb, as desired. Drizzle with plenty of juices.
Make Lamb Shawarma wraps or pittas by serving with shredded lettuce, tomatoes and minted yoghurt or hummus or pile over Couscous and roasted veg.

This recipe is really worth a try. Get some lamb and give it a try!