Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
5 Hr
Total Time:
5 Hr 15 Mins
Treat yourself to a Middle Eastern-inspired feast with this melt-in-the-mouth lamb shoulder, slow roasted until irresistibly tender in a rich blend of shawarma spices, garlic, and lemon. Served with golden, crispy za’atar-spiced roast potatoes, fresh lettuce, juicy tomatoes, crunchy cucumber, and a scattering of jewel-like pomegranate seeds, every bite bursts with flavour and texture. Pile it high in warm flatbreads or wraps with creamy hummus or cooling minted yogurt for the ultimate sharing platter that’s perfect for family gatherings or special occasions.
Ingredients
Adjust Servings
- For the Shawarma marinade
- For the Za'atar potatoes
- To serve
Instructions
- Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
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In a bowl add the marinade ingredients and mix through until fully combined.
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Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered. Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
- Now reduce the heat to 130°C/110°C fan assisted/Gas mark 1/2 and roast for a further 5 hours. Carefully unwrap the foil and reserve the juices. Meanwhile, cover the lamb in foil and set aside.
- For the potatoes, preheat the oven to 220°C/200°C fan assisted/Gas mark 7 and heat a roasting tin. Meanwhile place the potatoes into a pan of salted boiling water and cook until tender.
- Strain the cooked potatoes until dried and drizzle with the oil and mix well. Sprinkle the potatoes with za'atar, salt and pepper; toss to coat. Transfer the potatoes into the preheated roasting tin for 30 minutes, stirring half way through. Roast until golden brown and tender.
- To serve, slice or shred the lamb and drizzle with plenty of juice. Make lamb shawarma wraps with lettuce, cucumber, tomatoes, pomegranate and hummus or minted yogurt with a good portion of roast potatoes.