I keep making this recipe because the results are consistently impressive with minimal hands-on work. I enjoy how the long roasting time transforms the leg of lamb into something rich and succulent, while the spice blend fills my kitchen with the most comforting aromas. I also like how versatile it is, since I can serve it with rice, vegetables, or wrapped in warm pita.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 lb boneless leg of lamb 1 large onion, sliced into 1/2-inch thick slices 1 cup water
I begin by preheating the oven to 350°F, knowing this is a long, slow roast. I place all the marinade ingredients into a food processor and pulse them into a thick paste, scraping down the sides as needed. I arrange the onion slices in the bottom of a Dutch oven or heavy oven-safe pot to create a base for the lamb.
I pat the lamb dry and coat it thoroughly with the marinade, making sure to cover all sides and the interior where the bone was removed. I roll the lamb back into shape and place it seam-side down on top of the onions, with the fatty side facing up. I let it rest on the counter while the oven finishes heating, or I marinate it longer if time allows.
I pour the water into the side of the pot, cover it tightly, and place it in the oven for about 2 1/2 hours. After that, I uncover the lamb so the top can brown and continue cooking for another 30 minutes to an hour. I keep an eye on the moisture, adding more water if the pan looks dry, and loosely tenting with foil if the top browns too quickly.
I continue roasting until the lamb easily pulls apart with forks, sometimes adding extra time and checking every 30 minutes. Once done, I let the lamb rest for 15 minutes before serving.
Servings and Timing
I usually serve this recipe to about 8 people. It takes me around 20 minutes to prepare, then about 4 hours of cooking time, bringing the total time to approximately 4 hours and 20 minutes.
Variations
I sometimes use a bone-in leg of lamb, adjusting the cooking time accordingly. When I want a slightly different flavor profile, I add a bit more sumac or a pinch of chili flakes for heat. I also enjoy making this with lamb shoulder when I want an even richer result.
Storage/Reheating
I store leftover lamb in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in the oven or on the stovetop with a splash of water to keep it moist.
FAQs
Can I marinate the lamb overnight?
I often marinate it for up to 24 hours, and sometimes even longer, because it deepens the flavor beautifully.
How do I know when the lamb is done?
I know it is ready when it pulls apart easily with forks and feels very tender.
Can I make this recipe with lamb shoulder?
I have made it with lamb shoulder, and it turns out wonderfully rich and tender with a slightly shorter cooking time.
What is the best way to serve lamb shawarma?
I like serving it with rice, roasted vegetables, and pita, or wrapped with yogurt or tahini-style sauces.
Can I freeze leftover lamb shawarma?
I freeze leftovers in portioned containers, and they reheat well for quick meals later.
Conclusion
I love this Lamb Shawarma recipe because it combines simple preparation with incredible depth of flavor. Every time I make it, the lamb turns out tender, aromatic, and satisfying, making it a dish I proudly serve for both special occasions and relaxed family dinners.
Slow-roasted leg of lamb seasoned with bold Middle Eastern spices, this lamb shawarma is tender, juicy, and perfect for wraps, rice bowls, or mezze platters.
Author:Emma
Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes
Yield:8 servings
Category:Main Course
Method:Oven-Roasted
Cuisine:Middle Eastern
Ingredients
Main:
3 lb boneless leg of lamb (see notes for bone-in or shoulder options)
1 large onion, sliced into thick ½-inch rings
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
½ teaspoon cinnamon
½ teaspoon cardamom
2½ teaspoons kosher salt
Suggested Sides (Optional):
Fluffy Basmati rice (Middle Eastern-style)
Roasted vegetables
Warm pita bread
Yogurt or labneh
Everyday Tahini Sauce
Zhoug
Fresh tomatoes and cucumbers
Instructions
Preheat oven to 350°F (plan on 4½ hours total baking time; check at 3½ hours).
Prepare marinade by blending all marinade ingredients in a food processor until a paste forms.
Create a bed of sliced onions in a Dutch oven or oven-safe skillet.
Pat lamb dry, coat thoroughly with marinade (including the cavity if boneless), and roll it up. Place seam side down, fatty side up, on the onion bed.
Let it marinate at room temp while oven preheats (up to 2 hours), or refrigerate for 24–72 hours.
Add 1 cup water to the pot (to the side of the lamb), cover tightly with a lid or foil, and bake for 2½ hours.
Uncover the lamb and bake another 30 minutes to 1 hour to brown the top.
If needed, add more water (½ cup) and lightly tent if crust darkens too fast.
Continue roasting until lamb is tender and pulls apart easily (up to another hour).
Rest for 15 minutes before slicing or shredding.
Serve with rice, pita, sauces, and veggies of choice.
Notes
For bone-in leg of lamb (4–5½ lbs), extend cooking time to 4½–5½ hours total.
For lamb shoulder (3–4 lbs), roast 3 hours covered, then 30–60 mins uncovered.
Store leftovers in an airtight container for up to 3 days.
