Weeknight Lamb Shawarma

I do not know why, it's taken me now to only make this Lebanese dish, it is my ultimate fave and have it at least twice a month!

I am a big fan of flavours, I really like something to pack a punch, not in a heat kinda way, but flavorsome. This Lamb Shawarma does just that and so much more. When eating this I feel like I am on holiday, somewhere nice and sunny, or even dinging out al fresco style with friends and who is to say that you couldn't make this dish yourself and pack up for dining out picnic style. 

 

My very first lamb shawarma was back in my party hey days, pre parenthood! After a night out with friends, everyone would go out and grab a bite to eat, before we called it a night, or more like 3am eats!  The spot to be,  always was Maroush in Knightsbridge! You would literally see everyone you knew there, queuing up, shouting out for more sauce, or in a separate queue for a watermelon juice.

Now this bad boy, simply just finished off the evening, with all that fresh salad, juicy meat and my ultimate fave Toum! What is Toum you ask, well it has to be hands down my favourite sauce, it is made with a tonne of garlic, vegetable oil and few extras, but I promise once I've mastered this recipe I will be sure to share it with you all. 

If you are all about ease and not wanting to spend a long time in the kitchen, than this is the dish. once you have marinated your lamb you can leave it to settle in for a few hours, but nay not for me, I want to eat it as soon as, so this dish is great for that purpose, it takes 3 hours to cook, so if you have to run an errand quick, tidy the house or catch up on your fave show than this is perfect just for that.

I hope you guys enjoy this favourite lamb dish of mine and my family, and it to takes you to a place of enjoyment

Ingredients

Leg of lamb

1 large garlic clove , minced 

2 tbsp ground cumin

1 tbsp ground cardamon

2 tsp smoked paprika

2 tsp salt

Black pepper

2 tbsp lemon juice

3 tbsp olive oil

Directions

1. Preheat oven to 180C/350F (standard) or 160C/320F fan 

2.  Mix all the marinade together

3. clean your lamb and cut a few slices in to it, not too deep just enough for the marinade to seep in

4. Rub all the marinade all over the lamb and place in a roasting tray

5. pour boiled water in to the roasting tray, around the lamb

6. Cover with 2 sheets of foil and tightly cover the pan and place in the oven 

7. Roast for  3 hours, removing from the oven 2 - 3 times to baste

8. Remove foil. Meat should be tender 

9. Baste again, then return to oven for 30 minutes to get a nice crust.

10. Shred your lamb and serve with a wrap, fresh salad, coleslaw and a cheeky side of chips

You can thank me later.

Bon Appetit!

Let me know if you make this tasty recipe in the comments below or by tagging me over on Instagram and using the #LondonMummaEats tag or save over on Pinterest to try for a later date. 

For more tasty dishes, you can follow me over on Bloglovin to never miss a dish.

Lindsey