Lamb Shawarma

Three hours in the oven results in very tender, lick-your-lips delicious lamb. Imagine youre on the streets of the Middle East, breathing in the heady scents of spices, with this slow-roasted lamb thats loaded with flavour.

The ingredient of Lamb Shawarma

• 1 cup chopped fresh coriander
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 6 garlic cloves crushed
• 80ml 1 3 cup olive oil
• 2kg leg of lamb
• 180g 2 3 cup tamar valley greek style yoghurt
• 1 tablespoon tahini
• 2 lebanese cucumbers halved thinly sliced
• 1 cup fresh mint leaves
• 1 2 red onion cut into thin wedges
• 2 tablespoons pine nuts toasted
• lebanese bread to serve

The Instruction of lamb shawarma

• combine coriander paprika cumin cinnamon 5 garlic cloves and 60ml 1 4 cup oil in a large glass or ceramic baking dish add the lamb and turn to coat cover and place in the fridge for 3 hours or overnight to marinate
• preheat oven 160u00bac place lamb on a wire rack in a roasting pan drizzle over remaining oil season add water to pan to reach a depth of 2cm cover with foil and roast for 2 hours remove foil roast for a further 1 hour or until the lamb is tender rest for 20 minutes
• meanwhile combine yoghurt tahini and remaining garlic in a bowl season
• slice the lamb and divide among plates top with the cucumber mint onion and pine nuts serve with the yoghurt mixture and bread

Nutritions of Lamb Shawarma

calories: 528 19 calories
calories: 33 grams fat
calories: 9 5 grams saturated fat
calories: 5 grams carbohydrates
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calories: n a
calories: 53 grams protein
calories: 300 milligrams cholesterol
calories: 288 milligrams sodium
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