Lamb Shawarma

Instructions

DIY Shawarma Spice Mix

In a small frying pan over a low flame toast the cumin, coriander and fennel seeds for 3 - 4 minutes until fragrant. Leave to cool then grind into a powder. (Alternatively you can purchase ground seeds and skip this step!)

Pop the cumin, coriander, fennel, allspice, turmeric, cinnamon and ginger into a food processor (or use 3 tablespoons of our Shawarma Spice Mix!) a long with 100ml olive oil, chopped onion, garlic, the juice of one lemon, 1/2 tablespoon of salt and 1 teaspoon of pepper and blend until a rough pulp forms.

Rub the pulp all over the lamb, cover and leave to marinate in the fridge over night or for 24 hours.

The next day, preheat the oven to 240C or 220C for fan assisted ovens, place the lamb on a raised rack in a roasting tray, brush any leftover marinade over the lamb and roast for 20 to 25 minutes or until coloured.

Reduce the heat to 160C or 140C for fan assisted ovens, pour the chicken stock into the roasting tray, cover with foil and cook for 4 hours, basting the lamb with juices and stock every hour.

The lamb is ready when the meat is tender and easily pulls away from the bone.

To Serve

Serve in plain flatbreads or pitta bread with, red onions, thick Greek yoghurt and chopped mint.