Recipe: Lamb Shwarma

Ingredients:

3 lb leg of lamb, boneless

1 cup water

Shawarma Marinade

8 garlic cloves, whole

1 shallot, quartered

6 tablespoons olive oil

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon sumac

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon allspice

1 teaspoon ground ginger

1/2 teaspoon cinnamon

½ teaspoon cardamom

2 ½ teaspoons kosher salt

Directions:

1. Preheat oven to 350 F

2. Place marinade ingredients in a food processor and pulse into a paste, scraping down sides to incorporate well.

3. Place onion slices in the bottom of a Dutch oven or cast-iron skillet to create a base for the lamb.

4. Pat the lamb dry and coat all sides really with the paste, including the inside where the bone was removed. Roll it back up and place it on the bed of slice onion, seam side down, fatty side up. Let this marinate on the counter up to 2 hours or in the refrigerator for 24 hours.

5. Pour 1 cup water into the Dutch oven and cover. Place in the oven for 2 ½  hours. Uncover and continue cooking 1 hour. If the pan seems dry, add a another ½ cup water.   If the crust seems like it’s getting too dark, cover lightly with foil. Continue cooking until the lamb pulls apart easily with tongs or two forks.

Let stand a few minutes before serving.

I made a tzatziki sauce and served as a deconstructed wrap.

Recipe inspiration found HERE.

This was so good that we plan to keep a steady supply of lamb on deck.