Lamb Shawarma

dinner · ⏱ 300 min · 8 portions · 10.0 g carbs / portion

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
http://flowcooking.food/en-us/recipe/407/lamb-shawarma/