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.
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Lindsey
Oh summer, you do not disappoint, you've turned up and showered us with this glorious heat, all is needed is a few spring summer linen dress to keep cool, added bonus a cheeky cold beverage a little ice cream and we are living life like it is golden.
Happy Monday guys! What can I say, but life has been great of late, the sun is shining we are venturing out more with friends and family, plus can you believe we are now in June, I mean where has the time gone so quickly, we are half way through the year already, but that's ok, the sun is out and so is the paddling pool.
We also got a few new books, just because Leanora was off from school doesn't mean she should not be kept occupied and get a little education in. I picked up a few CGP books, these are great for kids studying, I got loads of math's and her fave subject 2 science books, I mean she can't stay in the pool all day, she will shrive up like a prune. Unfortunately I did not treat myself to any new books, as I've still two new one I need to get through, but I will be making a dent in those this week.