Name: Lamb Shawarma Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Middle Eastern
Ingredients: 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; 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; Fluffy Basmati rice (Middle Eastern-style); Roasted vegetables; Warm pita bread; Yogurt or labneh; Everyday Tahini Sauce; Zhoug; Fresh tomatoes and cucumbers

Lamb Shawarma Recipe

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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

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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.

Find it online: https://allcookedup.com/lamb-shawarma-recipe/