Lamb shawarma

Name: Lamb shawarma
Cuisine: British
Ingredients: 2 tablespoons black peppercorns; 5 cloves; 1/2 teaspoon cardamom pods; 1/4 teaspoon fenugreek seeds; 1 teaspoon fennel seeds; 1 tablespoon cumin seeds; 1 star anise; 1/2 a cinnamon stick; 1/2 a nutmeg, grated; 1/4 teaspoon ground ginger; 1 tablespoon sweet paprika; 1 tablespoon sumac; 3/4 tablespoon Maldon sea salt; 25 g fresh ginger, grated; 3 garlic cloves, crushed; 40 g Chile’s coriander stems and leaves; 60 ml lemon juice; 120 ml groundnut oil; 1 leg of lamb, with bone (2.5-3kg)

Robin Bell @cook_14623594

Perfect Easter treat. We served this with tomato salsa, burnt aubergine dip and toasted pita breads.

Robin Bell @cook_14623594

Perfect Easter treat. We served this with tomato salsa, burnt aubergine dip and toasted pita breads.

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Ingredients

2 tablespoonsblack peppercorns
5cloves
1/2 teaspooncardamom pods
1/4 teaspoonfenugreek seeds
1 teaspoonfennel seeds
1 tablespooncumin seeds
1star anise
1/2a cinnamon stick
1/2a nutmeg, grated
1/4 teaspoonground ginger
1 tablespoonsweet paprika
1 tablespoonsumac
3/4 tablespoonMaldon sea salt
25 gfresh ginger, grated
3garlic cloves, crushed
40 gChile’s coriander stems and leaves
60 mllemon juice
120 mlgroundnut oil
1leg of lamb, with bone (2.5-3kg)

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Steps

1

Put the first eight ingredients into a pan and dry roast in a medium heat until the spices begin to pop and release their aromas (one or two minutes). Take care not to burn the spices. Add the nutmeg, ginger and paprika. Transfer the spices to a grinder And grind until smooth.
2

Transfer the spice mix to the a bowl with the other ingredients and mix well.
3

Using a sharp knife score the lamb in a few places through the fat and meat to allow the marinade to seep in. Place in a large roasting tin and rub the marinade all over the lamb using your hands to massage the meat week. Cover and leave to marinade (preferably overnight)
4

Preheat the oven to 170c/150c fab and roast fat side down for about 4.5 hours. After 30 minutes of roasting add a cup of boiling water to the pan and use this liquid to baste the meat every hour or so. If needed add more water. To prevent the spices from burning cover with foil for the last three hours.