Slow-Roasted Lamb Shawarma! Tender, juicy, leg-of-lamb, slow-roasted in the oven with Middle Eastern Spices until falling-apart and tender.
Tender, falling apart Lamb Shawarma is bursting with Middle Eastern flavors and takes 15-20 minutes of hands-on time before slow-roasting in the oven for 3 ½ – 4 ½ hours, perfect for lazy Sundays.
This is one of the “special occasion” meals my Egyptian father would make on holidays like Easter or Christmas and to this day, the smell of it roasting in the oven brings me right back to my childhood home.
The best part is how the leftovers taste better and better during the week, with so many ways to use them! Stuff the flavorful, tender meat into warm pita bread for tasty lunch wraps, or add to soup, or make tacos!
This week I’m partnering with American lamb, to create a cozy, hearty lamb recipe, perfect for this time of year. But as I sit here and finish up the last of my lamb shawarma wrap, I think this recipe is really for any time of year, depending on what you pair it with!
Ingredients in Lamb Shawarma
- leg of lamb– boneless, or bone-in or lamb shoulder
- garlic cloves
- olive oil
- spices: cumin, coriander, sumac, paprika, turmeric, allspice, ginger, cinnamon, cardamon
- kosher salt
How to Make Lamb Shawarma
Step One: Prep the lamb.
Unwrap the lamb leg and pat dry. Score the fatty side of the lamb.
Step Two: Make the Spice Paste
This recipe for Lamb Shawarma is all about the spices! Place the garlic, shallot, and spices in a food processor with all the spices and olive oil
to create a thick paste or rub.
Step Three: Rub the paste all over the lamb.
Rub the shawarma marinade on all sides of the lamb. Let stand 1-2 hours. You can do this ahead and refrigerate for up to three days.
Step Four: Roast the lamb
Roll the lamb back up and place it over a bed of sliced onions in a dutch oven or skillet with a little water in the bottom.
Place it in a 350F oven for 3 ½ to 4 ½ hours. (See recipe notes)
When it is done, it will literally fall apart and melt in your mouth.
What to serve with Lamb Shawarma
- Fluffy Basmati Rice (the middle Eastern Version)
- pita bread
- Tahini Sauce
- roasted veggies
- Israeli Salad Recipe
- Lebanese Slaw (Salatet Malfouf)
Or plate it up for a fancier presentation!
The leftover Lamb shawarma will make amazing sandwiches and wraps!
However you choose to serve it, I know you will love the flavors.
So excited for all you lamb lovers to try this one! Make sure to share your comments below!
More lamb Recipes you may enjoy:
- Harissa Roasted Leg of Lamb
- Turkish Lamb Wraps
- Roasted Leg of Lamb
- Oaxacan Lamb Barbacoa!
- Moroccan Braised Lamb Shanks with Pomegranate
- Grilled Lamb Kebabs with Herb Salad and Yogurt Sauce
- Grilled Lamb Chops with Salsa Verde
The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap!
- 3 lb leg of lamb, boneless ( see notes for bone-in or shoulder)
- one large onion, sliced into thick ½ inch slices
- 1 cup water
- 8 garlic cloves, whole
- 1 shallot, quartered
- 6 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon sumac
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- ½ teaspoon cardamon
- 2 ½ teaspoons kosher salt
Preheat oven to 350 F ( Plan on full 4 1/2 hours baking time, but check at 3 ½ hours)
Place marinade ingredients in a food processor and pulse into a paste, scraping down sides to incorporate well.
Pat the lamb dry and coat all sides really really well with the paste, including the inside where the bone was removed. Roll it back up and place it on the bed of slice onion, seam side down, fatty side up. Let this marinate on the counter until the oven is hot, or up to 2 hours. You could also wrap it in plastic wrap and refrigerate 24 hours.
Pour 1 cup water into the dutch oven or skillet ( to the side of the lamb) and cover with a heavy lid or foil and place in the oven for 2 ½ hours. Uncover the roast to let the top get golden, and continue cooking 1 hour. Check the roast. If the pan seems dry, add a another ½ cup water. If the crust seems like its getting too dark, cover lightly with foil. Continue cooking until the lamb pulls apart easily with tongs or two forks. Possibly another hour. If it’s still feeling tough, continue cooking until it is tender, checking every 30 minutes, making sure to top is not burning or that is out of liquid in the bottom.
Let stand a few minutes before serving.
If using bone-in leg of lamb increase cooking time.
4 -4 ½ lbs = 4 ½-5 hours total ( with 1 hour uncovered)
5-5 ½ lbs – 5 ½ hours total ( with 1 hour uncovered)
- Serving Size:
- Calories: 241
- Sugar: 1.1 g
- Sodium: 837.6 mg
- Fat: 8.1 g
- Saturated Fat: 2.8 g
- Carbohydrates: 4.8 g
- Fiber: 1 g
- Protein: 35.9 g
- Cholesterol: 108.9 mg
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