Lamb Shawarma

Easter meal 2020…

We’re in lockdown, it’s strange. A holiday in this situation deserves all my attention. So for the occasion, I expanded the culinary horizons of my little family.

I made lamb shawarma.

Choosing a recipe for Easter

What better for Easter than a recipe from Yotam Ottolenghi’s book “Jerusalem”? It’s an obvious choice, right?

I could have gone for my beer and rosemary lamb leg or my braised shoulder of lamb, but I really wanted to be transported by the taste, texture, and spices of this lamb shawarma.

Ottolenghi’s Lamb Shawarma, a sure thing

We weren’t disappointed… oh no!! The meat was incredibly tender (we could almost eat it with a spoon!!), flavorful, full of amazing aromas, very tender… with a cooking juice that was to die for!! And it wasn’t spicy at all, contrary to what you might think when reading the list of spices…

I think this recipe really describes Ottolenghi’s cooking and everything I love about it…

My first tip for making lamb shawarma

Regarding the spices, you’ll notice that there are certainly a few that might be missing. Some are really specific to the Middle Eastern region. If you’re missing 2 or 3, it’s okay (I didn’t have fennel seeds or fenugreek), but don’t skip the base of the marinade.

In my opinion, cumin, sumac, and paprika are essential.

What is sumac?

Sumac is an underrated but valuable spice, native to the Middle East and widely used in Levantine cuisine. Made from the dried and ground berries of the sumac tree, it stands out for its deep red color and tangy, slightly lemony flavor. Sumac is a key ingredient in the za’atar spice mix, but can also be used alone to bring freshness and brightness to dishes.

It is often used to elevate salads like fattoush or to flavor grilled meats, fish, and vegetables. Unlike lemon, it adds acidity without moisture, making it ideal for dry seasonings or marinades.

In addition to its taste qualities, sumac has antioxidant and anti-inflammatory properties. So, it’s a spice that’s as healthy as it is delicious. While not well-known in Europe, it is gradually gaining popularity and deserves a prominent place in our kitchens.

My second tip for making lamb shawarma

I slightly adapted the original recipe.

My meat marinated overnight (the chef’s recipe recommends at least 4 hours). I think this is better and allows for better kitchen organization, especially when considering the long cooking time.

As for the cooking itself, I finished it at a low temperature (that is, at 90 degrees), while Ottolenghi suggests cooking at 150-170 degrees throughout.

Choosing the meat for a delicious lamb shawarma

I used a leg of lamb and lamb shanks, both were tender and flavorful. I’ve also made this recipe many times with shoulder of lamb, and it works wonderfully. In any case, don’t overlook the quality and source of your meat. Go to your butcher, they’ll guide you!

How to properly accompany my lamb shawarma?

I followed the chef’s advice for accompaniments: white rice, cucumber, tomato, basil salad with olive oil, and a sauce made from Greek yogurt, a teaspoon of tahini, and a clove of grated garlic, like in the recipe for stuffed zucchini with lamb. You can replace the rice with pita bread and make a delicious kebab!

So it’s a delicious dish that also requires very little work. Once the marinade is prepared, you just have to manage the cooking! Perfect for when you’re hosting…

The necessary utensils:

A mortar and pestle,

A small pan,

A bowl,

And a large roasting pan (for me, the Inocuivre roasting pan from De Buyer).

I think we can get started.

The recipe, Chef!

Print Recipe

Lamb Shawarma

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dinner – mediterranean

Serves: 8 Difficulty: Easy Price: $$

Prep Time: 20 min – Cooking Time: 5 hours

Ingredients

• 1 leg of lamb, approx 2,5 kg
• 2 teaspoons black peppercorns
• 5 cloves
• 1/2 teaspoon cardamon pods (or cardamon powder)
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cumin seeds
• 1 star anise or 1 teaspoon ground anise
• 1/2 cinnamon stick or 1 teaspoon cinnamon powder
• 1/2 grated nutmeg or 1 teaspoon nutmeg powder
• 1/4 teaspoon ground ginger
• 1 tablespoon paprika
• 1 tablespoon sumac
• 3/4 tablespoon sea salt
• 25 g fresh grated ginger
• 3 crushed garlic cloves
• 40 g fresh coriander (leaves and stems)
• 60 ml lemon juice (the juice of a large lemon)
• 120 ml oil

Instructions

1

Place the black peppercorns, cloves, cardamon pods, fenugreek seeds, fennel seeds, cumin seeds, star anise and cinnamon stick in your small frying pan.

2

Dry at medium heat for 2 minutes while mixing (do not burn the spices).

3

Add the nutmeg, ground ginger and paprika, mix for 15 seconds and remove from the stove.

4

Process the spices to a uniform powder.

5

Transfer to a bowl, add sumac, sea salt, fresh ginger, garlic, coriander, lemon juice and oil. Mix.

6

Place the leg of lamb in the roasting pan and make 1,5 cm deep cuts with a knife at several places.

7

Pour the marinade on the meat and rub it all over.

8

Cover with cling film and set aside in your fridge for at least 3-4 hours, preferably overnight.

9

Preheat your oven at 170 degrees.

10

Make sure the lamb has the fatty side up and put it in the oven.

11

After 30 minutes, add 250 ml boiling water.

12

During cooking use the liquid to baste the meat every hour or so. Add more water if needed to keep at least 1/2 cm of juice in the pan.

13

After 1 hour, reduce to 150 degrees. After 3 hours, reduce to 140 degrees. After 4 hours, reduce to 90 degrees.

14

Remove the lamb from the oven and wait 10 minutes before serving.