Description
This Slow Cooked Lamb Shawarma is a tender, flavorful Middle Eastern-inspired roast lamb dish, cooked low and slow in the oven with a blend of aromatic spices and garlic. Perfectly roasted lamb with a crispy crust, ideal for wraps, salads, or served alongside couscous with refreshing garnishes.
Ingredients
Scale
Lamb and Marinade
- 2kg (4 lb) lamb shoulder (bone in) or 1.7 kg (3.5 lb) butterflied lamb leg
- 3 garlic cloves, minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp cayenne pepper (use 1/2 tsp for mild heat)
- 2 tsp smoked paprika (or substitute with ordinary paprika)
- 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
Cooking Liquids
- 2 cups (500 ml) water
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) for a standard setting, or 160°C (320°F) if using a fan forced/convection oven.
- Prepare the spice paste: In a bowl, combine the minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, olive oil, and start with 2 tablespoons of lemon juice. Mix them into a wet paste that can be evenly spread onto the lamb.
- Apply the paste to the lamb: Place the lamb in a large roasting pan and slather it all over with the prepared spice paste. For enhanced flavor, you can marinate it for 24 hours, but this step is optional.
- Roast the lamb covered: Position the lamb with the fat side facing up. Pour 2 cups (500 ml) of water around the lamb in the pan and cover the pan tightly with aluminum foil.
- Slow roast the lamb: Roast in the preheated oven for 3 hours. During this time, remove the lamb 2 to 3 times to baste it by spooning pan juices over the meat to keep it moist and flavorful.
- Check tenderness and uncover: Remove the foil and check the meat with two forks; it should be tender and easily pull apart.
- Baste again and roast uncovered: Spoon pan juices over the lamb once more, then return it to the oven for an additional 30 minutes uncovered to develop a nice golden crust.
- Rest and reserve juices: Take the lamb out of the roasting pan and set it aside to rest, reserving all the pan juices for later use.
- Optional finishing on BBQ: Allow the lamb to cool for about 20 minutes to firm up for easier handling. Preheat a BBQ grill to medium heat and oil the grill if necessary.
- Prepare lamb for grilling: If using shoulder cut, pull the meat off the bone into 4 or 5 large chunks.
- Sear the lamb on BBQ: Coat the lamb pieces with the reserved pan juices. Grill on both sides until a deep golden crust forms, dabbing with pan juices while turning.
- Serve: Slice or shred the lamb as desired. Drizzle generously with the reserved juices.
- Serving suggestions: Serve as Lamb Shawarma wraps with shredded lettuce, tomatoes, and minted yoghurt, or pile over Lemon Herbed Couscous garnished with pomegranate seeds and fresh parsley or coriander/cilantro for a vibrant, flavorful meal.
Notes
- Note 1: Choosing between lamb shoulder and butterflied leg affects cooking and carving ease; shoulder is more traditional for pull-apart texture.
- Note 2: Finishing the lamb on the BBQ is optional but adds a delicious smoky sear and crust.
- Note 3: Minted yoghurt adds a refreshing tang to the shawarma wraps and complements the spice.
- Note 4: Lemon Herbed Couscous is a perfect side that balances richness with brightness; garnish with pomegranate seeds and fresh herbs for color and flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: Lamb Shawarma, Slow Cooked Lamb, Middle Eastern Roast, Oven Roasted Lamb, Lamb Wraps, Spiced Lamb, Lamb Shoulder Recipe
