LONDON MUMMA: #lunch

Tuesday, 22 June 2021

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

#all recipes

Lunch In Clapham, Megan's

An utterly new charming restaurant has recently opened in my home town of clapham. Hungry as always and eaten in pretty much every restaurant in Clapham for lunch, I was pleasantly surprised to find a new restaurant nestled in the heart of Clapham Old Town, Megan’s.

I met up with a few friends for lunch, for a little catch up and we are all big foodies, so it was the natural choice to come here for lunch, that way we can all get something different and able to share the Mediterranean delights that Megan’s have to offer, well they didn’t know it, but I’m always thinking ahead, well belly first.

Limited to an hour, we didn’t bother with starters we got stuck in to mains straight away.

After a night out drinking and partying, I always will be naughtily found in a kebab shop, I mean who doesn’t love a good kebab, but the next day you can be left feeling very questionable. We’ll roll up to Megan’s and they too serve kebabs, ‘Posh Kebabs’ to be precise, so it would be rude not to order these.

2 lamb doners, served on the fluffiest of flat breads, with harissa hummus, pickles, feta and pistachio with the most mouth-wateringly delicious fall off the bone lamb shoulder was simply divine and melts in the mouth, was followed by a lot of ‘mmms’ and ‘aahhs’ and lot of eye rolls. If I could I would be more than happy to just eat a bowl a hefty one of this lamb shouler.

Beth went with the moorish chicken, served with peanut dukka, it was nice and light and fresh, but don’t be fooled it sure packs a punch in flavour, I did end up eating this with her or for her, however you like.

Now when I see halloumi fries on a menu, anything halloumi in fact, it would be rude not too order. They were crispy on the outside and salty and delicious on the inside, followed with a pot of normal fries of course.