Introduction
The enticing aroma of roasted lamb is a delight that captivates the senses. This recipe features a succulent lamb shoulder or butterflied leg, infused with a vibrant shawarma paste that elevates it to a whole new level of flavor. Perfect for gatherings or family dinners, this dish is sure to impress with its tender meat and rich spices.
Ingredients
– 2 kg (4 lb) lamb shoulder (bone-in) or 1.7 kg (3.5 lb) butterflied lamb leg
Shawarma Paste:
– 3 garlic cloves, minced
– 1 tablespoon ground coriander
– 1 tablespoon ground cumin
– 1 tablespoon ground cardamom
– 1 teaspoon cayenne pepper (adjust to taste)
– 2 teaspoons smoked paprika
– 1½ teaspoons salt
– ½ teaspoon black pepper
– ¼ cup (65 ml) extra virgin olive oil
– 2–3 tablespoons (40–60 ml) lemon juice
Cooking:
– 2 cups (500 ml) water
Prep Time
20 minutes
Cook Time
3 hours 30 minutes
Total Time
3 hours 50 minutes
Yield
Serves 6-8
Directions
1. Preheat the Oven: Set to 180°C (350°F) for standard or 160°C (320°F) for fan-forced/convection.
2. Prepare the Paste: In a bowl, combine minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, olive oil, and 2 tablespoons of lemon juice. Mix until a wet paste forms.
3. Marinate the Lamb: Place the lamb in a large roasting pan. Slather the paste evenly over the entire surface. Position the lamb with the fat side up. Pour water around the lamb in the pan. Cover tightly with foil.
4. Roast the Lamb: Place the pan in the preheated oven. Roast for 3 hours, removing from the oven 2–3 times to baste the lamb with pan juices.
5. Check Tenderness: After 3 hours, remove the foil. The meat should be tender; test by pulling with two forks.
6. Crisp the Exterior: Baste the lamb again with pan juices. Return to the oven, uncovered, and roast for an additional 30 minutes to develop a crust.
7. Rest and Serve: Remove the lamb from the roasting pan and let it rest. Slice or shred the meat as desired. Drizzle with the reserved pan juices.
Serving Suggestions
– Serve the lamb with warm pita bread, shredded lettuce, tomatoes, and a minted yogurt or hummus.
– Alternatively, pair with couscous and roasted vegetables.
Detailed Directions and Instructions
Preheat the Oven
Set the oven to 180°C (350°F) for standard or 160°C (320°F) for fan-forced/convection.
Prepare the Paste
In a bowl, combine the minced garlic, ground coriander, ground cumin, ground cardamom, cayenne pepper, smoked paprika, salt, black pepper, extra virgin olive oil, and 2 tablespoons of lemon juice. Mix these ingredients together until a wet paste forms.
Marinate the Lamb
Place the lamb in a large roasting pan. Use your hands to slather the prepared paste evenly over the entire surface of the lamb. Make sure the lamb is positioned with the fat side facing up. Pour the water around the lamb in the pan to create moisture. Cover the pan tightly with foil.
Roast the Lamb
Place the roasting pan in the preheated oven. Roast the lamb for a total of 3 hours. During this time, remove the pan from the oven 2–3 times to baste the lamb with its own pan juices.
Check Tenderness
After the 3-hour roasting period, remove the foil. Check if the meat is tender by testing it with two forks; it should pull apart easily.
Crisp the Exterior
Baste the lamb again with the pan juices. Return the pan to the oven, uncovered, and roast for an additional 30 minutes to develop a crispy exterior crust.
Rest and Serve
Once fully cooked, remove the lamb from the roasting pan and let it rest for a few minutes. Slice or shred the meat as desired. Drizzle the reserved pan juices over the sliced or shredded lamb before serving.
Notes
Serving Suggestions
Serve the lamb with warm pita bread, shredded lettuce, diced tomatoes, and a side of minted yogurt or hummus for added flavor. Alternatively, you can pair the lamb with couscous and roasted vegetables for a hearty meal.
Adjusting Spiciness
Feel free to adjust the amount of cayenne pepper in the shawarma paste according to your spice preference.
Storage Tips
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Choosing the Lamb
Both lamb shoulder (bone-in) and butterflied lamb leg work well for this recipe. Choose the cut based on your preference for texture and flavor.
Cook techniques
Preparing Shawarma Paste
In a bowl, combine minced garlic and spices with olive oil and lemon juice to create a flavorful paste that infuses the lamb with robust aromas.
Marinating the Lamb
Generously apply the shawarma paste on the lamb, ensuring every part is coated for maximum flavor, then let it sit to absorb the spices.
Roasting Technique
Place the lamb in a roasting pan, cover it with foil and roast at a controlled temperature while periodically basting it to retain moisture and enhance flavor.
Checking for Tenderness
After roasting, the readiness of the lamb is determined by testing its tenderness through pulling with forks, ensuring it is cooked to a desirable texture.
Crisping the Exterior
After removing the foil, return the lamb to the oven uncovered to achieve a crispy, caramelized crust that adds texture to the dish.
Resting the Lamb
Allow the roasted lamb to rest before slicing or shredding, which helps retain its juices and enhances the overall flavor.
FAQ
How long should I marinate the lamb?
It’s best to marinate the lamb for at least a few hours, or overnight in the refrigerator for deeper flavor absorption.
What can I substitute for lamb shoulder or leg?
You can use other cuts of lamb like lamb shank or rack of lamb, though cooking times may vary.
Can I make the shawarma paste in advance?
Yes, the shawarma paste can be prepared ahead of time and stored in the refrigerator for a few days before use.
What side dishes pair well with this lamb dish?
Warm pita bread, couscous, roasted vegetables, or a salad with mint yogurt or hummus complement the flavors beautifully.
Is it necessary to cover the lamb while roasting?
Covering the lamb initially helps to retain moisture, while uncovering it later allows for a crispy skin.
Conclusion
The roasted lamb shoulder or leg, enhanced with a vibrant shawarma paste, offers a delectable balance of spices that create a memorable dish. The combination of tender, juicy meat with the smoky and aromatic flavors from the paste ensures a feast for the senses. This preparation method not only elevates the natural flavors of the lamb but also results in a succulent meal that is perfect for gatherings or special occasions. Pairing it with various accompaniments will enhance the dining experience further, making it a versatile choice for any table.
More recipes suggestions and combination
Spiced Grilled Vegetable Platter
Grill a variety of vegetables such as bell peppers, zucchini, and eggplant with olive oil and spices for a colorful side dish.
Couscous with Dried Fruits and Nuts
Serve fluffy couscous mixed with raisins, apricots, and toasted almonds for a sweet and nutty contrast to the savory lamb.
Minted Yogurt Sauce
Combine plain yogurt with fresh mint, garlic, lemon juice, and a pinch of salt for a refreshing condiment that complements the spices of the lamb beautifully.
Pita Bread with Hummus
Warm pita bread served alongside a rich, creamy hummus makes for a delightful appetizer or side.
Roasted Beet and Feta Salad
Create a salad with roasted beets, crumbled feta, and arugula drizzled with a lemon-olive oil dressing for a tangy, earthy pairing.
Spicy Chickpea Stew
Prepare a hearty stew with chickpeas, tomatoes, and spices to add a comforting, flavorful option that complements the main dish.
Tabbouleh Salad
Mix finely chopped parsley, mint, tomatoes, and bulgur wheat with lemon juice and olive oil for a fresh and zesty salad that balances the richness of the lamb.
