Shawarma Spiced Lamb in Pita
This recipe comes from Yotam Ottolenghi’s “Jerusalem” where these pages are stained with seasoning and the cookbook opens naturally to these same well-worn pages; despite the long ingredient list this dish is perhaps one of the most cooked lamb dishes in our house. The cut of lamb is flexible so long as it’s bone-in and the marinade is forgiving and scalable. Try a leg or shoulder roast for a crowd or for eating all week, shank or neck if making dinner for one or two. It’s not a true shawarma, but the flavors are there and it is deeply satisfying—I like it as a shredded meat which makes it feel easy and low-key, like pulled pork. I make the dry spice blend in a batch and store it in a jar in the pantry so it’s always available if I have a craving for shawarma flavors, just adding the fresh ingredients to make the full marinade.
Prep time: 20 minutes plus marinating (2 hours-overnight)
Cook time: 4.5 hours for 5-6 lb. roast
Marinade
2 tsp whole black peppercorns
5 whole cloves
1 tsp cardamom pods (or 1/2 tsp whole cardamom)
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1 Tbsp cumin seeds
1 whole star anise
1/4 cinnamon stick
1/2 whole nutmeg, grated
pinch ground ginger
1 Tbsp sweet paprika
1 Tbsp sumac
2 1/2 tsp flaky sea salt, such as Maldon
1 knob fresh ginger, approximately 1 inch
3 cloves garlic, crushed
1 bunch fresh cilantro, stems and leaves both, chopped
1/4 cup fresh squeezed lemon juice
1/2 cup neutral oil
1 bone-in leg of lamb, 5-6 lbs
1 cup boiling water
Put the first 8 spice ingredients—peppercorns through the cinnamon stick—in a heavy pan and dry roast over medium heat for one or two minutes. Stir or keep the pan moving to keep from burning. Add the grated nutmeg, ground ginger and paprika and stir to heat. Transfer all the ingredients to a spice grinder (I use a dedicated coffee grinder from the thrift store just for this mix!) and process to a fine powder. Pour the spice mixture into a medium bowl and add the sumac, salt, ginger, garlic, cilantro, lemon juice and oil. Mix well to create your marinade.
Use a sharp knife to make small slits in your lamb through both the fat and the meat. Place the lamb in the marinade container of your choosing—in its roasting pan/Dutch Oven if you have space, or in a bag. Rub the marinade all over the lamb in its pan or bag and cover/seal. The meat will be flavorful if it sits for a few hours, but overnight is best.
When ready to cook, preheat the oven to 325 and place a rack in the center of the oven.
If the lamb isn’t already in a roasting vessel, put it in its pan. Place the lamb in the oven with the fatty side up and set a timer for 30 minutes. After 30 minutes add the boiling water to the pan. You’ll use this liquid to baste the meat every hour or so—make sure there’s always at least a 1/4 inch of water in the pan, add more as necessary.
After 1 hour of roasting, cover the lamb so that the spices don’t burn. Roast for a total of about 4.5 hours or until the meat is completely tender and pulls easily off the bone. When done, remove from the oven and either carve or, like we do, shred off the bone with a fork.
Serve inside warm pita with fresh cucumber, tomato and onion, seasonal vegetables, herbs, and a bit of sumac. Throw in your favorite sauces—tzatziki, tahini sauce, or harissa to balance all the spices.
Inspiration for pita toppings and accouterments: