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Slow-roast leg of lamb, shawarma style
Serves 4-6 Starters and mains
Ingredients
- 1tbsp ground cumin
- 1tbsp sweet paprika
- 1tbsp turmeric
- 1tbsp ground coriander
- 1tsp sea salt
- 1tsp freshly ground black pepper
- 1 whole bone-in leg of lamb (2–2.5 kg)
- 1 whole garlic bulb, cut in half
- 4 bay leaves pittas, to serve
Method
Preheat the oven to 180C/160C F/Gas 4. Mix all the spices and salt and pepper in a small bowl, then rub the mixture all over the lamb, using it all. Put the lamb in a deep roasting tin with the garlic and bay and add enough water to come a third of the way up the lamb leg.
Cut lengths of baking parchment and aluminium foil large enough to cover the tray and seal tightly. Cook in the oven for 3–4 hours or until the meat falls easily off the bone.
When the lamb is ready, take the tray out of the oven. As the meat will be very hot, use clean rubber gloves to take the meat off the bone and arrange on a serving platter. Keep the cooking juices and drizzle some of them on top of the meat.
Serve with your choice of salads, sides and sauces and the pittas, for everyone to assemble their own.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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