Leg of lamb Shawarma

 

                If you don't have a rack to put at the bottom of your roasting pan, use onions cut into thick slices to elevate the piece of meat.

8 servings

• 1 tied leg of lamb, with the top bone only
• Water

Shawarma seasoning

• 15 ml each: ground black pepper, ground coriander, cumin, sweet paprika, sumac and salt
• 4 cloves
• 5 ml ground cardamom
• 2 ml each: cinnamon, ground nutmeg, ground ginger, fenugreek
• 4 cloves of garlic, chopped
• Juice of 1 lemon
• 125 ml vegetable oil

Accompaniement

• 12 pita breads
• 2 onions, sliced
• 6 tomatoes, cut into cubes
• 1 bunch fresh cilantro, roughly chopped
• 1 bunch fresh mint, roughly chopped
• Labneh
• Harissa sauce

1. In a bowl, combine all the shawarma seasoning ingredients.
2. Rub the lamb with the seasoning and wrap the leg in plastic wrap; let sit in the refrigerator for 5 to 24 hours.
3. Place the piece of meat on a rack in a large roasting pan and pour 2 cm (1 in) of water into the bottom of the container; cook the piece of meat for 20 minutes per pound in the oven at 400F (200C), basting the piece of meat with its juices every 20 minutes.
4. Add liquid as you cook to ensure you always have 2 cm (1 in) of liquid at the bottom of the roasting pan.
5. After 1 hour of cooking, cover the meat with aluminum foil to prevent the spices from burning.
6. Remove from oven and let rest for 15 minutes, wrapped in foil, before serving.
7. Serve with pitas, onions, tomatoes, fresh herbs, labneh and harissa for a convivial dinner, so everyone can create delicious lamb sandwiches.

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