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Lamb Shawarma

Slow-roasted lamb shawarma with deep, fragrant spice warmth.
Juicy, tender slices, peppery and tangy with sumac brightness.
Serve it warm—every bite feels cozy, bold, and irresistible.

dinner ⏱ 300 min 850 kcal / portion 10.0 g carbs / portion (estimated) 🔗 Original source

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Lamb Shawarma
v4 · rb0e705f985 20260727Z1751 1 piece lamb leg ⏱ 1-2 min dry-roast the first spices until aromatic 🍳 add nutmeg, ginger, and sweet paprika and toss a few more seconds to heat grind the roasted spices into a uniform powder 🌀 stir the ground spices with the remaining ingredients to make the marinade 🌀 score the lamb leg and rub with the marinade ⏳ ⏳ 2 h cover and chill the lamb at least a couple of hours or, preferably, chill overnight 🔥 preheat the oven to 170°C 🔥 ⏱ 5 h roast the lamb fatty side up for about 4. until tender 🍳 ⏱ 30 min · ⏳ 1 h baste the lamb every hour with about a cup of boiling water after ⏱ 3 h cover the lamb with foil for the last to prevent spices from burning ⏳ ⏱ 10 min rest the lamb before carving and serving Lamb Shawarma 🎉 2 tsp black peppercorn 5 pieces clove ½ tsp cardamom pod ¼ tsp fenugreek seed 1 tsp fennel seed 1 tbsp cumin seed 1 piece star anise 0.5 pieces cinnamon stick ½ tsp nutmeg ¼ tsp ground ginger 1 tbsp sweet paprika 1 tbsp sumac ¾ tbsp flaky sea salt 25 g fresh ginger 3 pieces garlic clove 40 g coriander 60 ml lemon juice 120 ml groundnut oil nutmeg, ground ginger, sweet paprika lamb leg
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Preparation steps

  1. dry-roast the first spices 1-2 min until aromatic
  2. add nutmeg, ginger, and sweet paprika and toss a few more seconds to heat
  3. grind the roasted spices into a uniform powder
  4. stir the ground spices with the remaining ingredients to make the marinade
  5. score the lamb leg and rub with the marinade
  6. cover and chill the lamb at least a couple of hours or, preferably, chill overnight
  7. preheat the oven to 170°C
  8. roast the lamb fatty side up for about 4.5 hours until tender
  9. baste the lamb every hour with about a cup of boiling water after 30 minutes
  10. cover the lamb with foil for the last 3 hours to prevent spices from burning
  11. rest the lamb for 10 minutes before carving and serving

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