Shawarma-inspired roast lamb
- Serves 8-10
- Prep time: 15 mins + marinating and resting | Cooking time: 2 hrs 30 mins
Spring into the season with this slow cooked Shawarma-inspired roast lamb. Cooked in a non-stick roaster, with onions and a flavourful paste full of aromatic spices. The whole whānau will love this easy as melt-in-the-mouth meal.
Ingredients
1.5 kg bone-in lamb leg, room temperature
3 cloves garlic, minced
2 Tbsp grated fresh ginger
2 tsp paprika
1 Tbsp ground cumin
1 ½ Tbsp mixed spice
Juice and zest of 1 lemon
2 onions, cut into wedges
Method
In a small bowl combine garlic, ginger, paprika, cumin, mixed spice, lemon juice, lemon zest and a generous drizzle of olive oil, salt and pepper to create a paste. Rub the paste all over the lamb then cover and marinate in the fridge for a minimum of 2 hours or overnight.
Allow the lamb to come up to room temperature, by removing it from the fridge an hour before roasting. Preheat your oven to 180°C fan bake.
Place the lamb in a non-stick roaster. Scatter the onion into the roaster and pour in two cups of water. Cover with tinfoil, then bake for 2 - 2 ½ hours or until tender, basting every hour.
Allow to rest for 15 minutes before thinly slicing or shredding.
Serve the lamb with the pan juices and onions.
Top tip: Serve this enticing roast lamb DIY style with pita bread, shredded cabbage, pickled onion, hummus and fresh mint for a satisfying feast.