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Lamb Shawarma
Slow-roasted marinated lamb shoulder served in flatbread with garlic sauce and pickled vegetables. Roasting covered at a low temperature for hours, then uncovering and blasting the heat at the end, gets the lamb both fall-apart tender and properly caramelised.
Ingredients
Instructions
Mix all spices, garlic, olive oil and lemon juice into a paste.
Rub paste all over lamb, marinate overnight.
Roast covered at 160C for 4 hours until completely tender.
Uncover and increase to 200C for 20 minutes to caramelise.
Rest 15 minutes then shred roughly.
Warm flatbread and spread with garlic sauce.
Pile shredded lamb on flatbread with pickled vegetables.
Wrap tightly and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
