Full tutorial video above. This nicely spiced roast lamb shawarma is tender, aromatic, mouthwateringly delicious and with an authentic flavor that will take you on a glorious trip to the middle east. Easy to make and to-die-for, this can be a great recipe to make ahead or for a party menu.
On the fat side, trim off excess, leaving just a thin layer. On the other side, slice off any thick pockets of fat.
Make one inch deep slashes in the thickest parts on the seam side. Flip over and score on the fat side, barely going through the fat layer.
SEASON AND MARINATE
Roast the spices in a skillet and grind into a fine powder in a spice grinder. Combine the ground spices with grated ginger, grated garlic, lemon juice, olive oil and salt into a thick paste. Tip: roasting of spices makes the spice blend intense, but it is optional.
Pat the lamb dry and coat ⅔ of spice paste onto the seam side, rubbing into the slashes. Spread rest of the marinade on the fat side evenly.
Cover and place it in the refrigerator to marinate few hours to overnight.
ROAST THE LAMB
Preheat oven at 350ºF.
Let the marinated meat sit at room temperature for 30 minutes before roasting.
Scatter onion slices in the roasting pan and place a rack over that. Transfer the meat, fat side up, over the rack. Pour two cups of water in the base of the pan. Cover and bake for about 1½ hours.
Then remove the lid. Baste the lamb with the juices collected in the bottom of the pan.
Roast the fat side until golden brown on the top.
Flip the lamb meat and place it seam side up. Brush with pan juices and roast until meat has a golden brown crust on this side too. Roasting both sides should take an additional 30 to 60 minutes.
It is well done, when the meat is fork tender but don’t roast until it disintegrates. Place a lid ajar and let it rest for about 20 minutes before cutting. That will retain the juices better and make it firmer.
SLICE THE MEAT
Transfer the roasted lamb leg meat to a carving board to slice.
Using a slicing knife cut thin slices against the grain. Save the juices from the roasting pan to use for reheating or drizzle on the meat while making sandwiches.
Serve with naan, dill rice or couscous, sliced vegetables (cucumber, tomatoes, peppers, onions), tahini sauce (recipe notes below), hot sauce, pickles and tabouli or mast-o musir (yogurt dip).
Video
Notes
Preparation: Leg of lamb should be butterflied or have your butcher do that for you.
Cooking time: It takes about 30 minutes of roasting time for each pound and a little extra overall. About 2 to 2½ hours for a 4 pound lamb leg.
Well done or rare? Unlike roast lamb, which may be served medium rare, medium or well done, shawarma is served well done.
Cooking temperature:
Roast the lamb until the thickest part of the meat registers a minimum temperature of 165ºF and the juices run clear.
The cooking temperature will continue to rise for about 10 minutes after removing from the oven.
Spice Blend:
Roasting spices is optional but will give an intense aroma.
Also, star anise and fenugreek give an intense flavor but is optional.
Scale up the spice amounts and make it in bulk for later use.
If you don’t have whole spices, then use the ground spices in applicable amounts.
Tahini Sauce: Process together 1 clove garlic, 2 tablespoon lemon juice, ⅓ cup tahini, ⅔ cup whole milk Greek yogurt, 1 teaspoon mint and salt as per taste.
Make Ahead: It can be refrigerated for 3 to 4 days or can be frozen for at least a month. Save the juices and use for basting while reheating.
Slow cooker: Cook for about 8 to 10 hours depending on the temperature setting. Broil it in the oven for a nice crust. Baste with the pan juices.