Slow Cooked Lamb Shawarma
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 40 mins
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Servings
6
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Course
Main Course
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Cuisine
Middle Eastern
Slow Cooked Lamb Shawarma
Description
This Slow Cooked Lamb Shawarma recipe starts with a paste of garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, pepper, olive oil, and lemon juice. The paste is slathered over a 2kg lamb shoulder or a butterflied leg for even spice coverage.
The lamb is roasted covered with foil at moderate heat, periodically basted with pan juices to keep it moist. After about three hours, the foil is removed for another 30 minutes to develop a crust. The low and slow cooking allows the spices to penetrate the meat deeply while rendering it tender and juicy.
The lamb can be served sliced or pulled apart, making it versatile for wraps, platters, or gatherings. A step finishing the lamb on a barbecue imparts a smoky char and crispness, which also acts as a reheating method if prepared ahead.
Optional sides like minted yoghurt or lemon herb couscous complement the citrus and spice flavors. The recipe includes detailed notes on cooking with different lamb cuts, marinating, slow cooker adaptation, and reheating methods.
Ingredients
- 2kg / 4 lb lamb shoulder bone in or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1
Shawarma Paste:
- 3 garlic minced, cloves
- 1 tbsp ground coriander
- 1 tbsp cumin ground
- 1 tbsp ground cardamom
- 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
Cooking:
- 2 cups / 500 ml water
Instructions
- Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
- 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).
- Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
- Position the lamb with the fat side up. Pour water around, cover tightly with foil.
- Roast 3 hours, removing from the oven 2 - 3 times to spoon over pan juices (ie baste).
- Remove foil. Meat should be tender - check with 2 forks.
- Baste again, then return to oven for 30 minutes to get a nice crust.
- Remove lamb from roasting pan - reserve juices.
Finish on BBQ, Optional (Note 2):
- Cool the lamb for 20 minutes or so (so it firms up slightly, easier to handle).
- If you used shoulder, pull the meat off the bone in 4 or 5 chunks (see video).
- Preheat BBQ to medium and oil if required.
- Coat lamb in pan juices. Sear on both sides until deep golden and a crust forms. Dab with pan juices on both sides.
Serving:
- Slice or shred lamb, as desired. Drizzle with plenty of juices.
- 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
- Both lamb shoulder and butterflied lamb leg work, with shoulder offering more fat and juiciness while leg is leaner and better suited for marinating as the minimum.
- Marinating is optional due to the long slow roast allowing spice penetration, but recommended for bone-in leg cuts.
- Finishing on the barbecue adds a flavorful crust and is an effective method to reheat the meat while retaining moisture.
- Minted yoghurt (Greek yoghurt with mint, lemon juice, olive oil, salt, pepper) and lemon herb couscous are complementary side options.
- Slow cooker method is possible by reducing water and cooking on low for 10 hours, then finishing in the oven or BBQ.
- Servings: Approximately 5-7 depending on the cut size and appetite.
- The pan juices are flavorful and can be used for basting or serving alongside the meat.
User Reviews
Overall Rating
5
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