Lamb Shawarma Recipe As seen on Feasting at home Bookmark recipe Print recipe Download recipe Share Total Time 4 hours and 20 minutes Prep Time 20 minutes Cook Time 4 hours Rating 4.9 out of 5 stars (34) Ingredients 8 servings 3 lb leg of lamb, boneless (see notes for bone-in or shoulder)one large onion, sliced into thick ½ inch slices1 cup water8 garlic cloves, whole1 shallot, quartered6 tablespoons olive oil2 tablespoons ground cumin2 tablespoons ground coriander1 tablespoon sumac1 teaspoon paprika1 teaspoon turmeric1 teaspoon allspice1 teaspoon ground ginger1/2 teaspoon cinnamon½ teaspoon cardamon2 ½ teaspoons kosher salt Calories Kid-FriendlyDinnerIntermediateMiddle EasternRoastingSlow CookingSpicyTraditionalSavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 350F ( Plan on full 4 1/2 hours baking time, but check at 3 ½ hours) Step 2 Place marinade ingredients in a food processor and pulse into a paste, scraping down sides to incorporate well. Step 3 Place onion slices in the bottom of a dutch oven or cast iron skillet to create a base for the lamb. Step 4 Pat the lamb dry and coat all sides really well with the paste, including the inside where the bone was removed. Roll it back up and place it on the bed of sliced onions, seam side down, fatty side up. Let this marinate on the counter until the oven is hot, or up to 2 hours. You could also wrap it up and refrigerate for 24-72 hours. Step 5 Pour 1 cup water into the bottom of the dutch oven (to the side of the lamb) and cover with a heavy lid or double wrap with foil and place in the oven for 2 ½ hours. Step 6 Uncover the roast to let the top get golden, and continue cooking for 30 minutes to 1 hour. Check the roast. If the pan seems dry, add another ½ cup of water. If the crust seems like its getting too dark, tent lightly with foil. Step 7 Continue cooking until the lamb pulls apart easily with tongs or two forks, possibly another hour. If it’s still feeling tough, continue roasting and basting, until it is tender, checking every 30 minutes, making sure the top is not getting too dark or that there is enough liquid in the bottom. Step 8 Let the lamb roast rest 15 minutes before serving. Step 9 Serve with your choice of Middle Eastern Rice, Pita bread, simple roasted veggies, labneh, tahini sauce, zhoug yogurt, tomatoes, and/ or cucumbers.
