Slow Cooked Lamb Shawarma Recipe

This meltingly tender Sluggish Cooked Lamb Shawarma is the stuff meals desires are product of!! Slathered in a deceptively easy shawarma spice rub then gradual cooked till crumble, the flavour and perfume of this lamb is totally heavenly. This recipe is good for butterflied lamb leg OR lamb shoulder.

Whereas it takes time to roast, it’s a really easy recipe – and can feed a crowd. Sensational for ending on the BBQ! After extra lamb centrepiece concepts? Browse all my roast lamb recipes!

Lamb Shawarma

This one’s for everybody who doesn’t have a charcoal spit in the midst of their kitchen….. and for Australia Day!!!🇦🇺 🇦🇺🇦🇺

Fast to organize however tastes such as you’ve been slaving away within the kitchen all day, this Lamb Shawarma is totally terrific for gatherings as a result of it’s straightforward to make masses, might be cooked forward then reheated. Or within the spirit of Australia Day, end it on the BBQ!

This Sluggish Cooked Lamb Shawarma is 100% me. Huge hunk of meat. Huge flavours. Easy, quick prep, with large pay offs. Meltingly tender, crumble meat, dripping with the gorgeous roasting juices. Meals made for sharing with household and pals. Meals to pile onto platters to let everybody assist themselves, fairly than utilizing tweezers to daintily plate up.

Rustic. That’s how I describe my meals. Versus refined and chic! 😂

Simply remembering how good this was is killing me as I sit right here on the sofa late on a Wednesday night time sipping on a inexperienced smoothie of all issues. Abruptly, this spinach-kale-mango-pineapple-ginger smoothie may be very unappealing. 😩

So, right here’s how this Sluggish Cooked Lamb Shawarma goes down.

We begin with a easy home made Shawarma slather, my go-to combine that I take advantage of for my Chicken Shawarma and all issues Shawarma on this web site (Lamb Shawarma Chickpea Soup, One Pot Chicken Shawarma and Rice Pilaf). Nothing unique in it, you’ll discover all of the spices on the grocery store: coriander, cumin, paprika, cayenne and cardamon. Plus olive oil, garlic, lemon juice, salt and pepper. Combine and slather.

Use butterflied lamb leg OR lamb shoulder

As for what to slather, take your choose – lamb shoulder or butterflied lamb leg.

Lamb shoulder

Butterflied lamb leg

When making Lamb Shawarma with lamb leg, I desire to make use of butterflied lamb leg as a result of you’ll be able to rub the Shawarma slather into the meat higher. Even for those who go away the lamb to marinate, a bone-in leg of lamb may be very thick so the marinade doesn’t penetrate proper by means of to the bone. Although having stated that, there may be loads of closely flavoured roasting juices to drizzle all around the meat as soon as sliced or shredded.

What to serve with Lamb Shawarma

Now for the toughest half – selecting the right way to serve it. What is going to you do – make Lamb Shawarma Wraps (Doner Kebab type!) or pile it on a platter with couscous? 🙂 Listed below are some ideas for what to serve this with:

• Lemon Herb Couscous – see recipe notes

• Center Jap Roasted Greens

• Dried Fruit and Nut Rice Pilaf

• Roasted Pumpkin with Yogurt Sauce and Pine Nuts

• Lemon Rice Pilaf

• Selfmade Flatbreads – add slices of tomato, shredded lettuce, uncooked sliced onion and a dollop of yogurt or Hummus. You could possibly additionally use a Lemon Yogurt Sauce (use the sauce within the Chicken Shawarma recipe)

For a facet salad, do that Center Jap cabbage and carrot salad (you’ll love the burst of freshness from the mint) or this Tomato Cucumber Chickpea Salad (choice to skip the chickpeas).

🇦🇺HAPPY AUSTRALIA DAY!! 🇦🇺 – Johnsat x

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Extra Roast Lamb Recipes

I really like roast lamb – so I’ve shared just a few through the years!

• Basic Roast Lamb Leg with Gravy – the traditional, completely blushing pink inside

• Sluggish Roast Leg of Lamb – infused with garlic and rosemary flavours, gradual roasted till crumble tender!

• Greek Butterflied Leg of Lamb – fast to prepare dinner on the barbecue, or stovetop and end within the oven

• Sluggish Cooker Roast Lamb – crumble goodness within the comfort of your gradual cooker

• Sluggish Roasted GREEK Leg of Lamb – garlicky lemony crumble deliciousness

• Sluggish Roasted Lamb Shoulder – the juiciest, most succulent roast lamb you’ll ever have!

• See all Roast Lamb recipes

PS Jeez, my fingers look additional small in comparison with that big platter!!! 😂

Slow Cooked Lamb Shawarma Recipe

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Serves: 6 Prep Time: 10 minutes Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1)
• 3 garlic cloves , minced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp cayenne pepper (1/2 tsp = not spicy)
• 2 tsp smoked paprika (ordinary also ok)
• 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
• 2 cups / 500 ml water

Instructions

1. Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
2. Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb (see video).
3. Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
4. Position the lamb with the fat side up. Pour water around, cover tightly with foil.
5. Roast 3 hours, removing from the oven 2 – 3 times to spoon over pan juices (ie baste).
6. Remove foil. Meat should be tender – check with 2 forks.
7. Baste again, then return to oven for 30 minutes to get a nice crust.
8. Remove lamb from roasting pan – reserve juices.
9. Cool the lamb for 20 minutes or so (so it firms up slightly, easier to handle).
10. If you used shoulder, pull the meat off the bone in 4 or 5 chunks (see video).
11. Preheat BBQ to medium and oil if required.
12. Coat lamb in pan juices. Sear on both sides until deep golden and a crust forms. Dab with pan juices on both sides.
13. Slice or shred lamb, as desired. Drizzle with plenty of juices.
14. Make Lamb Shawarma wraps by serving with shredded lettuce, tomatoes and minted yoghurt (Note 3) or pile over Lemon Herbed Couscous (Note 4) and garnish with pomegranate seeds and parsley or chopped coriander/cilantro (if desired). Both pictured in post.

Notes

1. Both lamb leg and shoulder are great for this recipe. Lamb shoulder is fattier than leg so it will be juicier, and because of this it will reheat better (ie still be really juicy when reheated). However, leg reheats great too, especially because there’s plenty of pan juices to drizzle over the slice or shredded meat. If using leg, butterflied leg is ideal because the slather can be rubbed all over the meat. (Butterflied lamb leg is lamb leg with the bone removed.)
However, this can be made with bone in lamb leg but if you do so, do not skip the marinating time.
Marinating is optional for this recipe because the slow cooking time allows the spices to penetrate and also the pan juices drizzled on the lamb has such an intense flavour.
2. Finishing on the BBQ is optional. It creates an amazing crust, and is a great way to reheat lamb if you make ahead and in the spirit of gatherings!
3. Minted Yoghurt: Plain Greek yoghurt + finely chopped mint + lemon juice + olive oil + salt & pepper. Optional 1/2 garlic clove, minced. Set aside 20 minutes.
4. Lemon Herb Couscous: Combine 3/4 cup raisins or sultanas (or other dried fruit of choice) with 1.5 cups each couscous and hot boiled vegetable stock. Cover with cling wrap, leave for 10 minutes. Fluff with fork. Stir through lots of finely chopped parsley and mint, lemon zest, juice, salt, pepper and extra virgin olive oil to taste.
5. MAKE AHEAD: I like to use shoulder for making ahead because it reheats better simply because it has more fat marbled through the meat. Let it cool then refrigerate in the pan juices. Reheat in the oven covered at 160C/320F for around 20 minutes or microwave. Or bring to room temperature then BBQ on medium (per recipe) to reheat, basting as you go.
6. SERVINGS: A 2 kg / 4 lb shoulder will serve 5 hungry or 6 normal servings, the leg will serve 6 – 7 (it shrinks less).
7. SLOW COOKER: This would be terrific to do in a slow cooker as long as the lamb will fit (which mine would not!). Reduce water to 1 cup and slow cook for 10 hours on low, then transfer the lamb either to the oven (including juices in the slow cooker) or finish it on the BBQ. The Slow Cooker Roast Lamb Leg video shows how to do these steps (just the rub is different).
8. Nutrition per serving, assuming 6 servings and that all pan juices are consumed which they probably won’t be, so the calories are higher than it should be (especially because there’s lots of fat in the juices).

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