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.
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
Last week I was a little stuck for what to cook for dinner, too hot to want to be in the kitchen to tight in wanting to order out, as I had food in the fridge and I hate wasting food, it’s a serious pet peeve of mine, so I always have a menu and food prep for the week.
But as the adventurous person I am and flying somewhat solo for the night, no kid, but a spontaneous virtual date in tow for the night, and a little left over chicken, a courgette and asparagus some pasta and herbs and some lemon wedges and I set off bringing this harmonious dish together for the perfect virtual date.
I’ve been on a few free dating online sites and it’s going really well even my Nan has been retired dating too and she has been on a few picnic dates and russeled up a few dishes also, so no matter your age it just goes to show, Taft you can have fun meeting new potential suitors online and going on dates virtually or safely in a public space no matter your age.
To make things more special and a little more fun, a great way to incorporate this dish into something a little more exciting is than having a cook a long virtual date. Not only do you get to have a fun evening, you can always get to see your virtual date cook and if they can’t cook by wreaking havoc in the kitchen. It’s a great bonding experience for you and the potential new suitor plus you also get to check out heir digs without actually going haha!
How fun would that be to have a virtual cook a long, plus it’s extra quality time spent together before the cook a long where you both can decide on what to cook, which for me is a great tell tell sign to see if you are going to get on.
Well what can I say it went down a treat and that is not just the food! I had a great virtual date which honestly is a lot more fun than I anticipated and something that I highly recommend especially for something new and different for those who are wanting to try free dating online, no harm in mixing it up a little.
But back to this tasty dish, I promise you guys no matter who you make this for, everyone will be wanting to come back for seconds.
Ingredients
1. 1 1/2 cup of orzo pasta
2. 1 bunch of Asparagus
3. 1 courgette
4. Left over chicken on 2 cooked chicken breasts
5. 1-2 cloves of garlic
6. Handful of fresh parsley
7. A pinch of salt
8. 1 lemon cut in to quarters
9. Olive oil
Directions
1. Cook orzo pasta as per instructions on the packet but 2 minutes shorter with a pinch of salt.
2. In a separate large pan or skillet add a little olive oil, chopped garlic and cooked for 1-2 minutes on a medium heat.
3. Add aspargus and chopped courgette to pan with the chopped garlic and cook for a further 3-4 minutes
4. Drain your pasta once cooked and keep back a cup of the pasta water.
5. Add drained pasta to the pan with the vegetables and mix together, if looking a little dry or sticky pour in some of your pasta water
6. Throw in half of your chopped parsley and mix together
7. Pour in to a large serving bowl and add a squeeze of one quarter of your lemon all over
8. Add the rest of your lemon around the serving bowl and sprinkle the remaining parsley
9. Bon appetite
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
Disclaimer: this is a paid collaborative post but all words are my own