Slow Roasted Lamb Shawarma with Za’atar Roast Potatoes

Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 5 Hr Total Time: 5 Hr 15 Mins

This lamb is absolutely bursting with flavour and meltingly tender – it is coated on a easy to make shawarma spicy rub and then slow roasted until it falls apart.  Serve as wraps with tasty Za’atar roast potatoes, shredded lettuce, tomatoes, hummus or minted yogurt and flat breads.



0/17 Ingredients
Adjust Servings
  • For the Shawarma marinade
  • For the Za'atar potatoes
  • To serve


0/7 Instructions
  • Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
  • In a bowl add the marinade ingredients and mix through until fully combined.
  • 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, tomatoes and hummus or minted yogurt with a good portion of roast potatoes.

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